Pan-Seared Pistachio Herb Salmon

Ingredients

• Pink salmon

  Fish, raw

  24 oz or 680g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

• Peppermint

  Fresh

  2 tbsp or 3g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Pistachio nuts

  Nuts, dry roasted, with salt added

  ½ cup or 62g

Directions

1. Finely chop the pistachios, basil, and mint. Combine them in a small bowl with 2 tablespoons of olive oil, lemon juice, a dash of salt, and pepper. Stir to blend.
2. Heat a large cast-iron or stainless skillet over medium-high heat. Pat the salmon dry with a paper towel and season lightly with salt. Add enough olive oil to coat the skillet and let it warm for about 1 minute.
3. Place the salmon filets skin-side down in the skillet. Cook without moving them until the color changes 3/4 of the way up, about 5-6 minutes. Flip carefully and cook for another 2-3 minutes until just cooked through.
4. Remove the salmon and let rest on a paper-towel lined plate for 2-3 minutes. Top each filet with the pistachio-herb mixture and serve.