Pan-Seared Pistachio Herb Salmon

Ingredients

• Atlantic salmon

  farmed, raw

  8 oz or 227g

• Basil

  2 tbsp, chopped or 5g

• Spearmint

  1 tbsp or 6g

• Olive oil

  2 tbsp or 27g

• Lemon juice

  ½ lemon yields or 24g

• Salt

  table

  ½ dash or 0.2g

• Black pepper

  ground

  ½ dash or 0.05g

• Pistachios

  raw

  4 tbsp or 31g

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.