NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

0.5 oz Shelled pistachios

1 tbsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cup Mixed baby greens

0.5 cup Sliced cucumber

0.5 cup Cherry tomatoes

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tbsp Chopped fresh parsley

PREPARATION

• 1

  Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup.

• 2

  Finely chop the shelled pistachios using a knife or small food processor until they reach a coarse crumb consistency.

• 3

  Season the salmon fillet with sea salt and black pepper then spread the Dijon mustard evenly over the top of the fish.

• 4

  Press the crushed pistachios firmly into the mustard layer to create a solid and even crust.

• 5

  Bake the salmon for twelve to fifteen minutes depending on thickness until the fish is opaque and flakes easily with a fork.

• 6

  In a medium bowl whisk together the extra virgin olive oil, fresh lemon juice, and chopped parsley to create a zesty dressing.

• 7

  Add the mixed baby greens, sliced cucumber, and cherry tomatoes to the bowl and toss gently to coat before serving alongside the salmon.