Mains

Pistachio Crusted Salmon with Spring Greens

BY Monica Yates

A delicious dinner for you tonight! Pistachio crusted salmon with spring greens – simple, easy and oh so fast!! A perfect meal for the follicular phase as it is light, vibrant and full of healthy fats. This meal I literally whipped up in under 30 minutes from start to finish and probs ate the thing in like 10 minutes because it was so damn good

  • 1/2 cup parsley
  • 1/2 lemon juiced
  • 1/4 activated pistachios (I get mine from 2die4 live foods)
  • 1/4 cup Extra Virgin Olive Oil
  • 1 wild caught salmon fillet (about 150g)
  • 1 Tbsp coconut oil
  • 1 leek, sliced
  • 2-3 cloves of garlic, thinly sliced
  • 100g green beans
  • 1 bunch of baby asparagus
  • 1 bunch of broccolini
  • salt and pepper to serve
  • 1 lemon wedge to serve
  1. Preheat the oven to 170c and line a baking tray.
  2. Place the parsley, nuts, lemon juice and olive oil in a mini food processor and blitz until chopped up and combined.
  3. Place the salmon fillet skin facing up on the lined baking tray. Cover the skin with the nut-crumb mixture and bake for 7-10 minutes (depending on the size of your salmon fillet)
  4. Whilst it is baking, in a  frypan or wok heat the coconut oil until melted and then sautee the leek and garlic until soft. Add the greens and cook for 5-10 minutes or until bright green and just tender.
  5. Serve the salmon on top of a bed of spring greens and if there is any nut-crumb mixture feel free to eat the rest because it is so yummy! Season well with salt and pepper and a squeeze of lemon.

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