Pistachio-Crusted-SalmonWith protein, healthy fats and antioxidants  plus a tangy pesto topping, this dinner is a winner! I paired with a garlic quinoa and steamed green beans.

And if you’re imbibing the vino with dinner, look for a lovely sauvignon blanc.

Not a fish fan? No problem! Just substitute chicken for the salmon and cook a bit longer.

Be sure to add a little water to the bottom of of the pan when cooking (it’s my secret for really moist chicken!).


Serves: 4, prep time: 5 minutes, cook time: 12 minutes


  • 3/4 cup shelled unsalted pistachios
  • 1 garlic clove, minced
  • 2/3 cup broccoli florets, stems trimmed
  • 1 cup fresh basil leaves
  • 2 tbsp olive oil
  • 1 tbsp pine nuts
  • 4 salmon fillets (3- 4-oz)


  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
  2. Place pistachios in a food processor and pulse until roughly chopped. Transfer to a bowl and set aside. Add garlic, broccoli, basil, olive oil, pine nuts and 1 tsp water to food processor and pulse until consistency is of a thick, chunky puree. Add more water if necessary.
  3. Put salmon fillets on prepared baking sheet, skin side down. Use a spatula to evenly distribute the pesto over the fillets and top each with a quarter of the crushed pistachios. Bake for 10 minutes to 12 minutes, or until salmon is just pink.
  4. Remove baking sheet from oven and place each piece of salmon on its own plate. Serve immediately with the grain or side of your choice.


Per serving: 333 calories, 24g fat (3g saturated), 8g carbs, 23g protein, 2g fiber, 61mg calcium, 2mg iron, 43mg sodium

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