Pistachio-Crusted Salmon

Ingredients

• 7 oz (200 g) green beans
• 2 tsp (10 ml) extra-virgin olive oil
• 5 oz (140 g) salmon fillet
• 1 tsp (5 g) dijon mustard
• 3/4 oz (20 g) pistachios, chopped
• 1 tsp (2 g) lemon zest
• 3 1/2 oz (100 g) cherry tomatoes
• 1 tbsp (15 ml) lemon juice
• 1 tbsp (3 g) fresh parsley

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 425°F (220°C). Toss the green beans with half the olive oil on a tray and roast 4 minutes, until they start to soften.
2. Brush the top of the salmon with the dijon mustard and press on the chopped pistachios mixed with the lemon zest.
3. Add the salmon and the cherry tomatoes to the tray, drizzle the rest of the oil and roast 10 minutes, until the crust is golden and the fish reads 145°F (63°C).
4. Spoon the lemon juice over the salmon; add the parsley at the table. Keeps two days; the crust softens.