Apricot Pistachio Crusted Salmon
Prep time
Cook time
Total time
Get a healthy dose of omega-3's with this easy and elegant dish you can have on the dinner table in under 30 minutes.
Recipe type: Seafood, Gluten-Free
Cuisine: American
Serves: 4 servings
  • ½ cup (2½ ounces) roasted and salted pistachio kernels (no shells)
  • 1 cup (1/2 ounce) Italian flat leaf parsley
  • 1 lemon zested and then cut into wedges
  • 1 clove garlic
  • 2 tablespoons gluten-free bread crumbs
  • 1 heaping tablespoon apricot jam
  • 2 tablespoons olive oil
  • 1½ pounds of salmon cut into 4 fillets, about 6 ounces each
  1. Preheat the oven 425 degrees.
  2. Place the pistachios, parsley, lemon zest, garlic, bread crumbs and apricot jam in the work bowl of a food processor and pulse until crumbly. Pour the olive oil through the feed tube and process until a thick, sticky paste forms.
  3. Place about 1½ to 2 tablespoons of the mixture on top of each fillet and spread/press it evenly onto the tops of the salmon. (Use a piece of plastic wrap or wet your finger to prevent sticking if necessary.)
  4. Bake on a parchment lined baking sheet for 15 -20 min. Serve with the reserved lemon wedges
Nutrition Information
Serving size: 6½ ounces, Calories: 549, Fat: 38g, Saturated fat: 7g, Unsaturated fat: 31g, Trans fat: 0g, Carbohydrates: 13g, Sugar: 4g, Sodium: 211mg, Fiber: 2g, Protein: 39g, Cholesterol: 94mg
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/apricot-pistachio-crusted-salmon/