Pistachio-Crusted Salmon With Herbed Mini Potatoes
The omega-3 fatty acids found in fish, such as salmon, play an essential role in preventing depression. A tasty crust of pistachios adds not only a flavourful crunch but also a boost of vitamin B6 – a key player in emotional health and quality sleep.
| Servings | Prep Time | Cook Time |
| 4 | 20minutes | 45minutes |
| Servings | Prep Time |
| 4 | 20minutes |
| Cook Time |
| 45minutes |
Ingredients
- Herbed Mini Potatoes
- 2 tsp extra virgin olive oil
- 2 tsp chopped fresh thyme
- 1/4 tsp each salt and pepper
- 1 pkg mini yellow-fleshed potatoes
- 1 green onion finely chopped
- 1 tbsp finely chopped fresh flat-leaf parsley
- 2 cloves garlic
- Pistachio-Crusted Salmon
- 4 salmon fillets (150 g each)
- 1 pinch each Salt and pepper
- 2 tbsp Dijon mustard
- 1 tsp liquid honey
- 1/2 tsp grated ginger
- 1/2 cup shelled unsalted pistachios chopped
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
Herbed Mini Potatoes
- In a large bowl, stir together oil, thyme, salt and pepper; add potatoes and toss to coat. Scrape onto parchment-paper-lined rimmed baking sheet. Bake in a preheated 425°F (220°C) oven for 30 minutes, stirring once.
- Remove potatoes from oven and sprinkle with onion, parsley and garlic; toss gently and push to one side of baking sheet.
Pistachio-Crusted Salmon
- Arrange salmon on other side of baking sheet. Sprinkle salmon with salt and pepper. Mix mustard, honey and ginger; brush over tops and sides of salmon. Sprinkle tops with pistachios. Return to oven.
- Bake salmon and potatoes until salmon flakes easily when tested with fork and potatoes are tender, 12 to 15 minutes.
Recipe Notes
Per Serving: 562 calories, 33 g protein, 29 g fat (6 g saturated fat), 14 g carbs, 11 g fibre, 83 mg cholesterol, 260 mg sodium
