Pistachio Crusted Salmon With Spinach Raisin Salad
Recipe type: Entree
Serves: 3
  • 3 salmon fillets
  • ½ cup raw unsalted pistachios
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt+1/8 teaspoon pepper for each fillet
  • 1 tablespoon olive oil
For Salad and Vinaigrette:
  • 2 handfuls of baby spinach
  • 2 tablespoons raisins
  • ½ orange, peeled and diced
  • ¼ cup fresh orange juice
  • ⅛ cup olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon balsamic vinegar
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. Preheat the oven to 400 F.
  2. Sprinkle each salmon fillet with salt, pepper and brush with olive oil from all sides except of salmon skin.
  3. Put pistachios in a small zip-lock bag, close it and using a rolling pin pound until nuts are finely crushed. Alternatively, you can grind them in a coffee grinder. (Be careful though not to grind too much).
  4. Add garlic powder to pistachios and stir.
  5. Dredge each salmon fillet in ground pistachios, place on a prepared baking dish and bake 13 minutes. Salmon will be well done.
For Spinach Salad and Vinaigrette
  1. In a medium bowl, combine spinach, raisins and diced orange.
  2. Whisk together orange juice, olive oil, maple syrup, vinegar, salt and pepper and and drizzle the vinaigrette over the salad.
  3. Enjoy!
Recipe by Lavender & Macarons at https://www.lavenderandmacarons.com/seafood/pistachio-crusted-salmon-spinach-raisin-salad/