Pistachio-Crusted Salmon with Garlicky Potatoes

Updated: Apr 26

The pistachio pesto takes this meal to the next level!


Adapted Recipe from Eating Purely by Elizabeth Stein

Serves Two


The Ingredients

Pistachio Pesto

  • 1/4 cup unsalted pistachios

  • 2 cloves garlic

  • 1 cup basil

  • 1 cup artichoke hearts (canned, rinsed, and drained)

  • 1/2 lemon, juiced

  • 1/4 cup olive oil

  • pink salt, to taste

Salmon

  • 2 (16 oz) pieces salmon

  • 2 tbsp artichoke pistachio pesto

  • 1/4 cup pistachios

  • 1 lemon

Smashed Potatoes

  • 2 large red bliss potatoes

  • pink salt, to taste

  • 2 tbsp olive oil

  • 1 clove garlic, minced

  • 1 tbsp basil, chopped

  • 3 tbsp parmesan cheese


The Instructions

  • Pesto: Place all the ingredients in a blender. Blend until smooth.

  • Potatoes: Preheat oven to 425º F. In a large pot bring water to a boil. Add a pinch of salt and potatoes. Let potatoes cook for 20 minutes. Drain the potatoes and cut in quarters and place on a baking sheet. Smash potatoes and drizzle with 1 tbsp olive oil. Roast in oven for 15 minutes.

  • Toss potatoes in a bowl with garlic, basil, 1 tbsp olive oil, and parmesan cheese.

  • Salmon: Spoon 1 tbsp of pesto on top of each piece of salmon, spreading it across the top. Chop pistachios coarsely and sprinkle over salmon. Bake salmon in the oven for 12-15 minutes. Serve with a squeeze of fresh lemon.

 

NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.


Pistachio Pesto:


Salmon & Smashed Potatoes:



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