Recipe: Pistachio Encrusted Salmon

Ingredients

Reconstitute the sundried tomatoes in warm water.
In a food processor, blend the sundried tomatoes, garlic, grated cheese, and pine nuts until finely chopped.
Add olive oil to the mixture and pulse until well blended.
Pulse the pistachios in a food processor until chopped, leaving some finely ground.
Brush the salmon fillets lightly with olive oil and press them into the chopped pistachios to coat the tops.
Heat a skillet over medium-high heat and add cooking oil.
Sear the salmon, nut side down, for about 2 minutes until the nuts are browned, then gently turn and repeat.
Place the salmon in a baking dish with a little water and bake in a 350-degree oven for 15 minutes.
Warm the sundried pesto mixture in a saucepan, adding more oil if needed.
Toss the pesto with spinach leaves until they begin to wilt.
Divide the spinach between plates and top with the salmon fillets. Serve immediately.

Servings

Calories

514

Total fat

42g

Total carbohydrates

28g

Total protein

14g

Sodium

152mg

Cholesterol

1mg