Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Place salmon fillets on prepared baking sheet. Brush salmon fillets with oil. Sprinkle with salt and pepper.
In a food processor, chop pistachios until crumbs form. Add garlic, parsley, and lemon juice and mix until combined.
Pour pistachio mixture onto a flat plate. Press salmon fillets in pistachio mixture.
Place salmon on tray, skin side down. Press any extra pistachio crumbs onto top of fillets.
Bake for 12–15 minutes, or until baked through.
Plate and garnish with lemons.
Directions
About
Notes:
No food processor? No problem! Place pistachios in a ziplock bag and crush with a rolling pin or cup. Then chop parsley and garlic and add to bag along with lemon juice and mix. Continue recipe as written above.)
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The Voice is a popular community magazine servicing Lakewood, Jackson, Toms River, Manchester and Howell. Entertaining, informative, relevant and high quality content is enjoyed by tens of thousands every week.
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Chumy Berger, personal chef, can be reached at 848-210-7973.
With appreciation to Myrtle & Rum for sponsoring the tablecloth, napkins, and matzah box.
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