Pistachio crusted salmon

Ingredients

• Coho salmon

  Fish, wild, raw

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 tsp or 2g

• Dijon mustard

  Grey poupon

  3 tbsp or 45g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 tbsp chopped or 6g

• Pistachio nuts

  Nuts, dry roasted, without salt added

  100g

Directions

1. Preheat the oven to 400°F and line a baking tray with parchment paper.
2. 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.
3. Combine the mustard and chives in a small bowl and spread one-third of the mixture evenly on each piece of fish.
4. Sprinkle the crushed nuts on top of the mustardy salmon and pat ’em down gently to make sure they stick.
5. Place the tray in the oven for about 10 minutes or until the salmon is cooked through to your desired doneness. Take the salmon out of the oven and let the fillets rest for a few minutes.