Pistachio Crusted Salmon

Salmon is always a good idea. Here’s a simple way to change up your basic preparation.

1 1/2 lb salmon filet

salt and pepper

1 T lemon juice

2t olive oil

2t French lavender honey

1t Herbs de Provence mustard

1 garlic clove, minced

1/4 c breadcrumbs

1/3 c pistachios, chopped

2T Parmesan grated cheese

Zest of lemon, optional

Preheat oven to 400* F. Place Flexiflat on Perforated Baking Sheet. Pat salmon dry and season with salt and pepper.

Whisk together lemon juice, oil, honey, mustard and garlic in a small bowl. Chop pistachios using Eco Chop. In another bowl combine breadcrumbs, chopped pistachios, cheese and lemon zest. Using the pastry brush, brush lemon honey mixture on to salmon. Evenly spread the pistachio mixture over the salmon, gently pressing down so it sticks.

Bake for 12-14 minutes or until salmon flakes easily with a fork and/or has an internal temperature of 145*F.

Items pieces used

Flexiflat Perforated Baking Sheet Lavender Honey Herbs de Provence mustard Eco Chop Signature Spatula