Pistachio Encrusted Salmon
Stuart Cooke
This simple salmon dinner comes with a flavour-packed twist. This pistachio-crusted salmon combines fresh dill, lemon and Dijon with added beef organs for additional nutrients and a crisp, savoury crust. Ready in around 30 minutes, it’s an easy whole-food meal that pairs perfectly with sweet potato and a fresh rocket salad.
Gluten-free | Dairy-free | Serves 2 | 30 mins to prep + make
Ingredients:
- 2 organic wild-caught salmon fillets (skin-off)
- 2 tsp organic Dijon mustard
- Handful of organic kernel-free pistachios, roughly chopped
- 2 serves of Primal Energy Women's Formula Beef Organs
- Handful of fresh dill; roughly chopped
- Zest and juice of one lemon
- Salt and pepper to taste
Method:
- Preheat your oven to 180 degrees Celsius (fan-forced) and line a baking tray with baking paper.
- Place the salmon fillets on the baking paper and gently pat dry to remove any excess moisture. Spread a teaspoon of the Dijon mustard on each salmon fillet, ensuring an even coating.
- In a small bowl, combine the pistachios, beef organ powder, dill, zest and juice of the lemon, salt and pepper.
- Pat the pistachio mixture onto the salmon fillets as evenly as possible to coat the whole fillet.
- Place the salmon in the preheated oven and bake for 20-22 minutes or until cooked through to your liking. Once baked, remove and serve with your favourite sides (this dish does well with sweet potato and a fresh rocket salad). Dig in and enjoy immediately.
