1 lb. salmon
1/3 cup pistachios, finely chopped
1/3 cup fresh parsley, chopped
2 T. fresh mint, chopped
1 T. lemon zest
3 cloves garlic, minced
Juice of ½ lemon
1 T. olive oil
Salt and pepper
Lemon slices
Cut salmon into desired serving size, two to four pieces. Season with salt and pepper and rub with olive oil. Place lemon slices over salmon. On a parchment-lined baking sheet, bake salmon at 375 degrees for 15-20 minutes, until the thickest part flakes with a fork.
In a medium-sized bowl, prepare the gremolata by combining pistachios, parsley, mint, lemon zest, garlic, lemon juice and 1 T. olive oil. Season with salt and pepper to taste (little salt should be needed if using roasted and salted pistachios). Serve over salmon.
RECIPE by North Dakota Living test kitchen
