Pistachio-Crusted Salmon With Garlic Rapini Pistachio-Crusted Salmon With Garlic Rapini

Image: Jeff Coulson

A handful of stellar ingredients pack a lot of flavour into this heart-healthy weeknight meal. Serve the dish alongside steamed mini potatoes tossed with olive oil and fresh garden herbs.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2014

Ingredients

  • 4 skinless salmon fillets
  • 2 teaspoons Dijon mustard
  • 1/4 cup shelled pistachio toasted and coarsely ground
  • 1 bunch rapini trimmed
  • 3 cloves garlic minced

Method

Place salmon on parchment paper–lined rimmed baking sheet; sprinkle with a pinch each salt and pepper. Brush tops with mustard; sprinkle with pistachios, pressing firmly to adhere. Bake in 425°F (220°C) oven until fish flakes easily when tested with fork, 12 to 15 minutes.

Meanwhile, in large pot of boiling salted water, cook rapini until tender-crisp, about 2 minutes; drain. Transfer to bowl of ice water until chilled; drain well.

In large skillet, heat 1 tbsp olive oil over medium-high heat; sauté garlic until fragrant, about 1 minute. Add rapini; sauté until heated through, about 3 minutes. Serve with salmon.

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 390 mg
  • Sugars 1 g
  • Protein 35 g
  • Calories 382.0
  • Total fat 24 g
  • Potassium 922 mg
  • Cholesterol 84 mg
  • Saturated fat 4 g
  • Total carbohydrate 6 g

%RDI

  • Iron 15.0
  • Fibre 0.0
  • Folate 53.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 45.0
  • Vitamin C 68.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pistachio-Crusted Salmon With Garlic Rapini

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