Pistachio-Crusted Baked Salmon

Recipe and photo courtesy of Maria Lichty (twopeasandtheirpod.com)

Ingredients

• 680-g (1½-lb) whole salmon fillet
• Kosher salt and ground black pepper
• 15 mL (1 Tbsp) fresh lemon juice
• 10 mL (2 tsp) olive oil
• 10 mL (2 tsp) honey
• 5 mL (1 tsp) Dijon mustard
• 1 fresh garlic clove, minced
• 60 mL (¼ cup) panko
• 80 mL (⅓ cup) pistachios, crushed
• 30 mL (2 Tbsp) Parmesan cheese, grated
• Zest of 1 lemon
• Lemon slices and parsley leaves, for serving (optional)

Preheat the oven to 200 C (400 F). Place the salmon on a large parchment-lined rimmed baking sheet. Pat salmon dry with paper towels. Season with salt and pepper; set aside.

In a small bowl, whisk together the lemon juice, olive oil, honey, mustard and garlic. In another small bowl, combine the panko, pistachios, cheese and lemon zest. Brush the lemon-honey mixture evenly over the salmon. Evenly sprinkle the pistachio mixture onto the salmon. Gently press down so it sticks.

Bake salmon 10 to 14 minutes or until it flakes easily with a fork (internal temperature of 70 C/158 F). Serve salmon garnished with lemon slices and parsley, if desired. Makes 4 servings.