Recently, I asked our Whole Life Challenge participants to share their go-to recipes. As we’re entering the final week of the challenge – and that awkward time of the year where you’re transitioning from winter to spring recipes – I’ll be sharing their suggestions in the hopes that you’ll find something to try.
This week’s recipe comes courtesy of Jamie – it sounds delicious, and is now on my recipes to try this spring!
30 minutes, Serves: 3
- 1 (1-pound) wild king salmon fillet, skin on
- Kosher salt
- Freshly-ground black pepper
- 3 tablespoons Dijon-style mustard
- 1 tablespoon chopped chives or scallions
- ½ cup shelled salted and dry roasted pistachios, crushed
- Preheat the oven to 400°F and line a baking tray with parchment paper. Pat the fish dry with a paper towel and divide the fillet into three uniform portions. Sprinkle salt and pepper on the skin, and lay it skin-side down on the parchment-lined baking tray.
- Combine the mustard and chives in a small bowl. Spread one-third of the mixture evenly on each piece of fish. Next, sprinkle the crushed nuts on top of the mustardy salmon and pat them down gently to make sure they stick.
- Bake for about 10 minutes or until the salmon is cooked through. If you’re cooking the whole filet, you may need to increase the baking time to 15 minutes.