1/2 cup Pistachios (removed from shell)
1/4 tsp Sea Salt
1 1/4 lbs. Salmon Fillet
1/4 cup Pine Nuts
1 Garlic (clove, minced)
2 cups Parsley (chopped)
1/4 cup Extra Virgin Olive Oil
1 Lemon (juiced)
1/2 cup Green Beans
1/2 cup Cherry Tomatoes
1/2 cup Broccoli
Salt and Pepper
Preheat oven to 375ºF (191ºC). Line a baking sheet with parchment paper.
Place pistachios and sea salt in a blender and pulse just until coarse but not into a fine powder. (Do not over process!)
Lay fillets on the baking sheet and coat with the pistachio mixture. Place in the oven and bake for 15 minutes or until fish flakes with fork. Meanwhile, create your pesto by combining the pine nuts, garlic, parsley, olive oil and lemon juice in the food processor. Blend until smooth and transfer to a jar.
Place green beans, cherry tomatoes and broccoli in a separate bowl, drizzle with olive oil, salt and pepper. Grill until cooked.
Remove the salmon from the oven. To serve, add green beans, cherry tomatoes and broccoli to the plate and top with salmon. Add a spoonful of pesto and garnish with a lemon wedge. Enjoy!