Pistachio Crusted Salmon Rosè Salad

Recipe by The College Housewife
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Ingredients

  • 1 Strawberry Rosè Chopped Kit 
  • 1 lb salmon filet or 3-4 pieces
  • 2 lemons (juiced)
  • 3 tablespoon Dijon mustard
  • 2 teaspoons honey
  • 2 garlic cloves, minced
  • 1 cup ground pistachios
  • 1/2 cup Panko bread crumbs
  • 2 tablespoon olive oil
  • Salt and pepper, to taste

Directions

  1. Preheat the oven to 400 F.
  2. Line a baking sheet with parchment paper. Place the salmon, skin side down. Season lightly with salt and cracked black pepper.
  3. In a small bowl mix together lemon juice, dijon mustard, honey, and garlic. Spread evenly over salmon filet.
  4. In a separate small bowl mix together pistachios, panko bread crumbs and olive oil. Press the ‘crusted’ mixture into the salmon filet evenly.
  5. Bake salmon filet for 12-15 minutes or until fish flakes off easily with a fork. Allow salmon to cool for 5 minutes and place onto prepared Taylor Farms Strawberry Rosè Chopped Kit.