Pistachio Crusted Salmon

2 Wild Alaskan Salmon fillet (preferably boned)

NTM Salt   (salt to taste)

Organic Ground Black Pepper (pepper to taste)

1 Clove Organic Garlic Minced

1 Tbsp Organic Olive Oil

2 Tbsp Freshly squeezed Lemon Juice

1/2 Cup Organic Pistachios Chopped

1 Tbsp Local Raw Honey

1/2 Tbsp Organic Dijon Mustard

The Drill: 

I call this a drill because I make this at least once a week. Rinse the salmon fillets and pat dry. Lay the salmon skin side down on a baking sheet lined with eco friendly parchment paper. Season with salt and pepper to taste. Mix the honey, mustard, garlic, and lemon juice together. Spread this sauce over the top of the fillets. Take the pistachios and mix with olive oil and spoon onto the salmon. Preheat oven to 375 and cook for 12-15 minutes. As you see the white fat bubble over the top of the fish, good sign it is done. Do not over cook it as it will dry out the salmon. Allow at least a fish minute rest before serving.

Pistachio Crusted Salmon