Ingredients:
For the Salmon:
- 4 salmon fillets (about 6 oz each)
- 1 cup pistachios (shelled)
- 2 tablespoons breadcrumbs (optional for extra crunch)
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- Salt and pepper to taste
- Lemon wedges (for serving)
For the Lemon Herb Quinoa:
- 1 cup quinoa
- 2 cups vegetable or chicken broth
- Zest and juice of 1 lemon
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
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Instructions:
1. Prepare the Quinoa:
- Rinse the quinoa under cold water.
- In a medium saucepan, bring the broth to a boil, then add the quinoa. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the broth is absorbed.
- Once the quinoa is done, fluff it with a fork and stir in the lemon zest, lemon juice, olive oil, parsley, dill, salt, and pepper. Set aside.
2. Preheat the Oven:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
3. Prepare the Pistachio Crust:
- In a food processor, pulse the pistachios until they are coarsely chopped (not too fine; you want a bit of crunch). Transfer to a bowl and mix with breadcrumbs if using, along with a pinch of salt and pepper.
- In a separate small bowl, whisk together the honey, Dijon mustard, and olive oil.
4. Coat the Salmon:
- Place the salmon fillets on the prepared baking sheet. Brush the top of each fillet with the honey-Dijon mixture.
- Press the pistachio mixture onto the top of each fillet, coating them evenly.
5. Bake the Salmon:
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- Bake the salmon for 12-15 minutes, depending on the thickness of the fillets, until the salmon is cooked through and the pistachio crust is golden and crispy.
6. Serve:
- Serve the pistachio-crusted salmon on a bed of the lemon herb quinoa.
- Garnish with lemon wedges for a bright, citrusy finish.
Tips:
- You can substitute quinoa with couscous, farro, or rice if you prefer.
- For extra flavor, drizzle a bit of lemon olive oil over the top before serving.
- Pair this dish with a light green salad or roasted vegetables for a complete meal.
Enjoy this vibrant and healthy dish that combines crunchy pistachio flavors with zesty lemon herb quinoa!
