Pistachio Crusted Salmon

I had some unsalted pistachios in my pantry. I came up with a nice crust that isn’t over the top, and hey, if you don’t like nuts, just leave ‘em off, it still has great flavor. I am all about the quick both in cooking and clean up, so this bakes in the oven nicely.

ingredients:
4 salmon filets
3/4 pistachios, unsalted, roasted and shelled
3/4 cup breadcrumbs
1 teaspoon pepper
1 teaspoon garlic salt
3 tablespoons olive oil

Preheat oven to 350 degrees. Put some non-stick foil down on a baking sheet.

Chop up the nuts. I like to do mine in a blender. If you use a food processor be very careful that you don’t take it too far, as it will turn into a paste. That is not what you want.

On a plate, stir together the nuts, breadcrumbs, pepper and garlic salt. Slowly add olive oil, a tablespoon at a time until it makes a nice mash. Approx. 3 Tablespoons, give or take.

Place the filets on the pan, top with the nut mixture. Bake in the oven for 20 minutes, until the center of the salmon is cooked.

This goes great with my recipe for creamy ricotta pasta, as a side. The squirrel plate, is not a must.