Pregnancy Friendly Pistachio-Crusted Salmon
Total time30 min
Prep time15 min
Cook time15 min
4.7(13)
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on
- 2 tbsp extra virgin olive oil, divided
- 1 tbsp dijon mustard
- ½ tsp salt
For the crust
- ½ cup raw shelled pistachios
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp fresh thyme leaves
- 1 tsp lemon zest
- ¼ tsp ground turmeric
- ¼ tsp black pepper
- ¼ tsp salt
For serving
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
Add the pistachios to a food processor and pulse 6–8 times until coarsely chopped — pieces should be roughly the size of breadcrumbs, not a fine powder. Transfer to a small bowl and stir in the parsley, thyme, lemon zest, turmeric, black pepper, and 1/4 tsp salt. Drizzle in 1 tbsp of the olive oil and stir until the mixture just holds together.
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