Pistachio Encrusted Salmon
Give your usual salmon dinner a fresh upgrade with a crunchy pistachio crust. Fresh dill, zesty lemon and Dijon combine with beef organs to create a savoury, nutrient-dense topping. On the table in around 30 minutes, it’s a simple whole-food dinner that works beautifully with sweet potato and a peppery rocket salad.
Gluten-free | Dairy-free | Serves 2 | 30 mins to prep + make
Ingredients:
- 2 organic wild-caught salmon fillets (skin-off)
- 2 tsp organic Dijon mustard
- Handful of organic kernel-free pistachios, roughly chopped
- 8 capsules of Primal Energy Women's Formula Beef Organs
- Handful of fresh dill; roughly chopped
- Zest and juice of one lemon
- Salt and pepper to taste
Method:
- Preheat your oven to 180 degrees Celsius (fan-forced) and line a baking tray with baking paper.
- Place the salmon fillets on the baking paper and gently pat dry to remove any excess moisture. Spread a teaspoon of the Dijon mustard on each salmon fillet, ensuring an even coating.
- In a small bowl, combine the pistachios, beef organs (open capsules and add powder), dill, zest and juice of the lemon, salt and pepper.
- Pat the pistachio mixture onto the salmon fillets as evenly as possible to coat the whole fillet.
- Place the salmon in the preheated oven and bake for 20-22 minutes or until cooked through to your liking. Once baked, remove and serve with your favourite sides (this dish does well with sweet potato and a fresh rocket salad). Dig in and enjoy immediately.
