Pan-Seared Pistachio Herb Salmon

Ingredients

• Atlantic salmon

  Fish, farmed, raw

  16 oz or 454g

• Basil

  Fresh

  4 tbsp, chopped or 11g

• Spearmint

  Fresh

  2 tbsp or 11g

• 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, raw

  8 tbsp or 62g

Directions

1. Finely chop the pistachios, basil, and mint. In a small bowl, combine them with half of the olive oil, lemon juice, salt, and pepper.
2. Pat the salmon dry with a paper towel and season lightly with salt.
3. Heat the remaining oil in a large cast-iron or stainless steel skillet over medium-high heat.
4. Place the salmon fillets skin-side down in the skillet. Cook without moving them until the color changes three-quarters of the way up, about 5-6 minutes. Flip carefully and cook for another 2-3 minutes until just cooked through.
5. Remove the salmon and let it rest on a paper towel-lined plate for 2-3 minutes. Top each fillet with the pistachio-herb mixture and serve.