Salmon cooks quickly which means this healthy dinner will be ready in about 30 minutes.


Servings : 6


Preparation Time: 20 mins




1 cup salted dry roasted pistachio nuts, chopped

1/2 cup packed brown sugar

3 tablespoons lemon juice

1 teaspoon dried dillweed

1 teaspoon coarsely ground black pepper

6 6 ounces skinless salmon fillets

1/4 cup purchased basil pesto (optional)



1. Preheat oven to 425 degrees F. In a small bowl combine pistachio nuts, brown sugar, lemon juice, dillweed, and pepper; set aside.


2. Place salmon fillets in a greased, foil-lined 15x10x1-inch baking pan. Measure thickness of fish. Spoon pistachio mixture evenly on each fillet. Gently press in place to form a crust.


3. Bake for 6 to 8 minutes for each 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. Pass pesto to serve with fish. Makes 6 servings.



Per Serving: cal. (kcal) 391, Fat, total (g) 16, chol. (mg) 88, sat. fat (g) 2, carb. (g) 25, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 5, fiber (g) 2, sugar (g) 19, pro. (g) 39, vit. A (IU) 242.95, vit. C (mg) 4.13, Thiamin (mg) 0.47, Riboflavin (mg) 0.14, Niacin (mg) 12.04, Pyridoxine (Vit. B6) (mg) 0.63, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 5.18, sodium (mg) 208, Potassium (mg) 854, calcium (mg) 70.68, iron (mg) 2.7, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet