Pistachio-Crusted Salmon with Lemon Cream Sauce


Pistachio Crusted Salmon with Lemon Cream Sauce

Adapted from Taste of Home Magazine

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Salmon

  • 4 6oz Salmon Filets
  • 1 tsp sea salt
  • 1/2 tsp coarsely ground pepper
  • 1/4 cup mayo
  • 1/2 cup finely chopped pistachios

Sauce

  • 1 shallot, chopped
  • 1 tsp olive oil
  • 1 cup fat free half and half
  • 2 tsp grated lemon peel
  • 1/4 tsp sea salt
  • 1/8 tsp cayenne pepper

  1. Preheat oven to 375

  2. Place salmon on a greased baking sheet; sprinkle with salt and pepper. Spread with mayonnaise and sprinkle with pistachios

  3. Bake at 375 for 15-20 minutes or until fish flakes easily with a fork

  4. Meanwhile, in a small saucepan, cook and stir shallot in oil over medium high heat until tender. Add half and half and lemon peel, salt and cayenne; bring to a boil. Reduce heat; simmer, uncovered for 5-7 minutes or until thickened, stirring occasionally. Serve with salmon.

Main Course
Fish
salmon