Last night I was making my way through a VERY crowded Trader Joes on the UWS with very little idea of what I should make for dinner. As I made my way up and down the aisles I came up with a winning combo. The recipe includes very few ingredients and is a quickie. Here you go:
Pistachio-Crusted Salmon
Ingredients:
- 1 Pound Salmon Filet
- 1 Large Spoonful of Stone Ground Mustard
- 1 Tablespoon Fresh Lemon Juice
- ½ Cup Chopped Pistachios
Directions:
- Place the filet skin-down on a non-stick baking sheet (or cover a baking sheet with tinfoil and spray it with PAM)
- Mix together the mustard and lemon juice and spread a thin layer on top of the salmon
- Sprinkle the chopped pistachios over the mustard/lemon evenly
- Bake at 400 degrees for about 20-30 mins until cooked all the way through
- Take it out of the oven and let it sit for about 5 minutes before serving
Roasted Butternut Squash & Cauliflower
These are two easy sides. For the butternut squash all I did was place the cut up pieces in a bowl and mixed them with a bit of extra virgin olive oil, salt and pepper. For the cauliflower I mixed the cut up pieces with extra virgin olive oil, salt, pepper and a dash of smoked paprika. I placed the two veggies on separate sprayed baking sheets and roasted them in the oven at 350 degrees. I left the cauliflower in for about 20-30 mins and the butternut squash in for about 45 mins until it got soft.
Enjoy!
*recipe adapted from Robert Irvine’s Pistachio Crusted Salmon
