Apricot Pistachio Crusted Salmon

Name: Apricot Pistachio Crusted Salmon
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: ½ cup (2½ ounces) roasted and salted pistachio kernels (no shells); 1 cup (1/2 ounce) Italian flat leaf parsley; 1 lemon zested and then cut into wedges; 1 clove garlic; 2 tablespoons gluten-free bread crumbs; 1 heaping tablespoon apricot jam; 2 tablespoons olive oil; 1½ pounds of salmon cut into 4 fillets, about 6 ounces each

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Prep Time: 5

Cook Time: 15

Total: 20

Servings: 4

Author : QUEEN OF MY KITCHEN

Ingredients

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½ cup (2½ ounces) roasted and salted pistachio kernels (no shells)1 cup (1/2 ounce) Italian flat leaf parsley1 lemon zested and then cut into wedges1 clove garlic2 tablespoons gluten-free bread crumbs1 heaping tablespoon apricot jam2 tablespoons olive oil1½ pounds of salmon cut into 4 fillets, about 6 ounces each

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Instructions

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Step 1

Preheat the oven 425 degrees.

Step 2

Place the pistachios, parsley, lemon zest, garlic, bread crumbs and apricot jam in the work bowl of a food processor and pulse until crumbly. Pour the olive oil through the feed tube and process until a thick, sticky paste forms.

Step 3

Place about 1½ to 2 tablespoons of the mixture on top of each fillet and spread/press it evenly onto the tops of the salmon. (Use a piece of plastic wrap or wet your finger to prevent sticking if necessary.)

Step 4

Bake on a parchment lined baking sheet for 15 -20 min. Serve with the reserved lemon wedges