Pistachio Crusted Salmon

So with self-limited cooking vessels, my toaster over gets put to work a lot. And with that, I sort of get burnt out with ideas for what to make. I was on the phone with my mom the other day who recently got a new pellet smoker and has been putting it to work making everything under the sun that is smokeable, but one thing she mentioned was salmon. Now I can't smoke a salmon in my apartment, but it reminded me of a dish she used to make - and still makes every time my sister comes home. It's easy to make, it used a bunch of staple ingredients and is done from start to finish in under 30 minutes. You can either choose to cut the salmon into portions as I have done or left the side whole. I also have enjoyed this dish hot and cold right out of the refrigerator. A great dish that is easy, delicious, and fast - what more can you ask for in the summer?

Pistachio Crusted Salmon
Pistachio Crusted Salmon Filets
Ingredients
1½ pounds salmon filets, cut into 4 even pieces
1/3 cup mayo
1/3 cup dijon mustard
1 tsp freshly ground pepper
4 gloves garlic, grated
1/4 cup grated parmesan
1/8 cup minced parsley
1 lemon, zested and juiced
1 cup chopped pistachios

Instructions
Preheat oven to 375 degrees and prepare a baking sheet by covering with aluminum foil.

Place the salmon filets on the baking sheet, evenly spacing them out.

In a medium bowl, combine the mayo, mustard, pepper, garlic, parmesan, parsley, lemon zest, and half of the lemon juice. Mix until well combined. Evenly spread the mixture over the top of the salmon filets, keeping as much on top of the filets as possible. If you have any leftover, just discard it. Top each filet with 1/4 cup of the pistachios and press into the mayo mixture.

Bake for 15-20 minutes, or until salmon is flaky. Let sit for 5 minutes before serving.

Happy Eating!
Kelly