This salmon dish is delicious and super easy to make. It’s also filled with lots of healthy fats and omegas. It takes less than 5 minutes to prep and less than 20 minutes to cook. It also makes great leftovers. Or you can serve 4 with this recipe.
I usually buy a large piece of salmon, make the whole thing, serve my husband and myself, and then have leftovers for my lunch salads. I love having extra protein prepped and ready to just toss on a mixed green salad during the week. It makes meal prep easy and that much healthier.
I recommend wild caught salmon like Coho or wild Alaskan salmon. I’m not a huge fan of sockeye salmon because it’s not as fatty and tends to cook more dry, but use whatever type your heart desires or what’s fresh and wild for your availability.
This dish was made by a dear friend for me one night @msjulesfit on Instagram and I’ve been making it at least once a month ever since. I promise this will be one of your favorite salmon recipes!
Ingredients
- 1.5 lb salmon
- 1 1/2 tbsp lemon juice
- 1 1/4 tbsp olive oil
- 1 tbsp Dijon mustard
- 3 + cloves minced garlic
- 1 tbsp honey or maple syrup
- 1/4 cup crushed pistachios
- Salt and pepper to taste
Directions
Rinse and pat dry your salmon fillet. Cut slits on top to soak in the flavor. Line a baking sheet with parchment paper and heat oven to 375. Put the salmon on the lined baking sheet and salt and pepper the salmon.
Mix the marinade ingredients together. Oil, lemon, Dijon, honey, and garlic. Pour over the salmon and add the crushed pistachios on top.
Bake for 18 minutes, remove and let rest for 5 minutes. Serve with your favorite sides. Enjoy! The best part is that it’s pre-cleanse approved!
Serves 4 or 2 with leftovers