For the salmon and pistachio crust:
- Finely chop parsley, grate zest of 1 lemon and chop 150-200g shelled pistachios.
- Mix all with olive oil and place on top of 4 salmon filets.
- Bake in the oven for 30 mins at 160.
Baby lettuce salad:
- Use approx 2 or 3 small baby lettuces, wash and separate the leaves. Place in a bowl
- Heat a large handful of cashews gently on a pan until golden and add to the bowl.
- Finely chop 2-3 spring onions and add to the bowl
- Add a handful or coriander and a handful of mint leaves to the bowl
- Finely chop half a cucumber and add to the salad.
Dressing:
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- finely chopped chilli
- juice of 1/2 lemon and zest
- Add to the salad
Vegetarian alternative:
Add feta/rice to the salad above to ” fill out” to an entire meal.
Or keep salad and make a lentil burger to go with it. I would recommend this recipe: https://www.makingthymeforhealth.com/classic-lentil-burgers/
