Makes 4 servings
1½ cups unsalted pistachios, shelled
1 garlic clove
2/3 cup broccoli florets, stems trimmed
1 cup fresh basil leaves
¼ cup olive oil
2 Tbsp pine nuts
4 salmon fillets, pinbones removed
Preheat your oven to 375°F. Place pistachios in a food processor and pulse until chopped. Pour into a bowl and set aside.
Add garlic, broccoli, basil, olive oil, pine nuts and 1 tsp water to food processor and pulse until you make a purée. Set aside.
Line a baking sheet with parchment paper and line up salmon fillets in a single row, skin side down. With a spatula or knife, spread pesto sauce over the top of each piece of salmon and then press a good helping of chopped pistachios on top with your hands.
Place baking sheet in oven and bake fish for 10 to 12 minutes. Perfectly cooked salmon will turn a light coral-pink color. Remove the sheet from the oven and serve pesto-crusted salmon over pasta or your grain of choice, if desired.
Nutrition facts (per serving): calories 780, fat 61 g (saturated fat 10 g), cholesterol 95 mg, protein 46 g, carbohydrates 15 g, fiber 6 g, sodium 105 mg, sugars 4 g
Reprinted with permission from the publisher, Houghton Mifflin Harcourt, from Sodium Girl’s Limitless Low-Sodium Cookbook by Jessica Goldman Foung. Pistachio and Broccoli Pesto-Crusted Salmon photo by Matt Armendariz. Copyright 2013