Wild salmon with pesto and pistachios
net carbohydrates 6g per serving
Note: I call for wild salmon for this recipe. You can substitute farm raised salmon if you like. I just find the farm raised salmon flabby in texture. The flavor does not change that much when you use farm raised salmon, it is just a textural thing for me .I even prefer to use flash frozen salmon over farm raised. However, most of the year, farm raised is all that is available in my part of the country.
I do not enjoy wet fish. High heat is the key to making this and any fish dish work. I tend to cook the fish a little longer than advised below. Julia Child would smack me if she knew.
2 – 6 oz. pieces of salmon fillet
4 – Tbsp. pesto sauce
2 – Tbsp. fresh lemon juice
1/3 – cup shelled pistachio nuts
HOW TO PREPARE THE RECIPE:
Chop the pistachio nuts so they are in small dice but you can still recognize that they are nuts.
Combine lemon juice and pesto sauce. Spread evenly over each piece of salmon. Press the nuts onto the salmon.
Bake at 400 degrees for 10-12 minutes per inch of thickness. I suggest cooking the farm raised an extra minute or so.