Pistachio-Crusted Salmon With Rainbow Vegetable Cream Recipe

Name: Pistachio-Crusted Salmon With Rainbow Vegetable Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup onion and garlic salad croutons; 1/2 cup pistachios; 1 large egg white, beaten; 2 tablespoons water; 4 salmon fillets (6 ounces each), about 1 inch thick; 4 ounces reduced-fat cream cheese; 2 tablespoons lemon juice; 2 tablespoons snipped fresh dill; 1 tablespoon capers, drained; 2 tablespoons olive oil, divided; 1-1/2 cups julienned fresh carrots; 1-1/2 cups julienned yellow summer squash; 1-1/2 cups julienned sweet red pepper; 1/2 teaspoon salt; 1/4 cup radishes, halved and finely sliced; Lemon wedges, optional

Servings: persons

1/2 cup onion and garlic salad croutons
1/2 cup pistachios
1 large egg white, beaten
2 tablespoons water
4 salmon fillets (6 ounces each), about 1 inch thick
4 ounces reduced-fat cream cheese
2 tablespoons lemon juice
2 tablespoons snipped fresh dill
1 tablespoon capers, drained
2 tablespoons olive oil, divided
1-1/2 cups julienned fresh carrots
1-1/2 cups julienned yellow summer squash
1-1/2 cups julienned sweet red pepper
1/2 teaspoon salt
1/4 cup radishes, halved and finely sliced
Lemon wedges, optional

1
Pulse croutons and pistachios in a food processor until finely chopped. Whisk egg white with water. Pat salmon fillets dry; dip in egg white, then roll in crouton-pistachio mixture. Refrigerate 30 minutes. Meanwhile, combine cream cheese, lemon juice, dill and capers until well blended.
2
Preheat oven to 350u00b0. In a large cast-iron or other ovenproof skillet, heat 1 tablespoon oil over medium-high heat. Add carrots, squash, pepper and salt; cook and stir until tender and lightly caramelized, 6-8 minutes. Remove.
3
In same skillet, heat remaining oil over medium heat. Add salmon; cook 1 minute on each side until golden brown. Place skillet in oven; bake until fish just begins to flake easily with a fork, 8-10 minutes. Serve vegetables with salmon; top with sauce. Sprinkle with radishes. If desired, serve with lemon wedges.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup onion and garlic salad croutons, 1/2 cup pistachios, 1 large egg white, beaten, 2 tablespoons water, and more.

Yes, Pistachio-Crusted Salmon With Rainbow Vegetable Cream falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pistachio-Crusted Salmon With Rainbow Vegetable Cream

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