2 6oz wild salmon fillets
sea salt, to taste
black pepper, to taste
3 tbsp Dijon mustard
1 tbsp chopped chives or scallions
1/2 cup pistachios, crushed
Preheat the oven to 400F and line a baking tray with parchment paper. Pat the fish dry with a paper towel. Sprinkle salt and pepper on the skin, and lay it skin-side down on the parchment-lined baking tray. Combine the mustard and chives in a small bowl and spread the mixture evenly on each piece of salmon. Next, sprinkle the crushed nuts on top of the mustardy salmon and pat them down gently to make sure they stick. Place the tray in the oven for about 10 minutes or until the salmon is cooked through to your desired doneness. Serve with a side salad or veggie.
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