Salmon with pistachio crust
4 salmon filets
Handful fresh parsley
Juice of lemon & zest
100g shelled pistachios
Place the salmon into a greased baking dish – press the juice of half a lemon onto the salmon.
Roughly chop the parsley and pistachios and mix together with the lemon zest and juice.
Add the remaining juice of lemon half. Mix in a little olive oil to help bind ingredients.
Place the mix on top of the salmon and bake at 180 degrees for approx. 20-25 minutes.
Serve with new baby potatoes and fresh asparagus spears topped with olove oil and lemon juice.
Add S&P to taste