Fitness Magazine | Racing Bananas

Happy Thursday!

Last Friday, my aunt and I went through Fitness Magazine to find a healthy, delicious recipe for dinner. After a little discussion, we decided on the Pistachio-Crusted Salmon. It was so good that I had to share the recipe!

The Dijon mustard and orange zest dressing.

The salmon before it went in the oven…

And after! Yes, it tasted just as good as it looks! Success!

Ingredients:

Nonstick cooking spray
1/2 cup unsalted shelled pistachios, finely chopped
4 teaspoons Dijon mustard
2 teaspoons orange zest*
1 tablespoon orange juice*
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
4 6 ounces skin-on salmon fillets**
2 bunches spring onions or scallions, trimmed
2 teaspoons extra-virgin olive oil
Orange wedges (optional)

*We didn’t exactly measure the orange zest, so our salmon was veeery orangey. Even though it’s probably common sense, I highly recommend measuring your orange zest and juice!

**The recipe says to use skin-on salmon fillets. My aunt did not have skin on salmon fillets, but the salmon turned out just fine.

DIRECTIONS

1. Preheat the oven to 375 degrees and lightly coat a rimmed baking sheet with cooking spray.

2. Place pistachios in a shallow dish.

3. In a small bowl, stir together mustard, orange zest, orange juice, salt and pepper. Brush mixture onto flesh side of salmon and press salmon into pistachios. Place salmon skin side down on baking sheet and bake until cooked through, about 10 minutes; transfer to a plate.

3. Preheat the broiler to high. Place onions on a clean rimmed baking sheet and drizzle with oil. Broil until brown and beginning to wilt, 2 to 4 minutes. Serve salmon with onions and, if desired, orange wedges.

Other things to consider…