One of my go-to dinner ideas is encrusting my favorite fish fillet with a touch of Dijon mustard and whatever roasted nuts I happen to have on hand. Last night it was roasted, salted pistachios and flaky salmon. Baked over slices of lemon for a fresh burst of flavor, I like to serve nut-crusted fish over a hearty quinoa salad. I really like how the nutty flavor and texture of the cooked quinoa holds up to the crunchy nuts on top of the baked fish; but feel free to use whatever whole grains you desire: brown rice, barley, or even freekeh would also be delish.
(To view this recipe, click on the blue title of the blog post above*)
Pistachio-Crusted Salmon with Quinoa
Ingredients:
- (2) 6-7 oz. salmon fillets
- salt and pepper
- Dijon mustard, 2 teaspoons
- 2 Tablespoons roughly chopped roasted pistachios
- 1 lemon, sliced
- Quinoa, cooked
Directions:
- Preheat the oven to 375 degrees. Spray a baking sheet with olive oil spray. Arrange the salmon fillets over the sliced lemons. Season each fillet with a pinch of salt and pepper; spread 1 teaspoon of mustard on each filet as well. Sprinkle with the chopped nuts.
- Bake for 20-25 minutes or until the fish is flaky and cooked to your liking; serve over your favorite cooked whole grains.
Tagged: baked fish, baked salmon, Dijon mustard, lemons, pistachio-crusted salmon, pistachios, quinoa, quinoa salad, salmon
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