Pistachio Crusted Salmon with Brown Rice*

Client Favorite! The crust is made up of crushed pistachios, fresh lemon zest, panko breadcrumbs (gf available), honey and a hint of dijon. A side of garlic butter comes alongside to drizzle on top (if desired). Each salmon filet sits upon a bed of cooked brown rice and is individually wrapped for ease. Can be made Gluten-Free. Recommended side: steamed asparagus or broccoli. 

• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Hands-On Time: Oven: 0 mins
  Cook Time: Oven: 15-20 mins

• Defrost in refrigerator. Preheat oven to 375F. Open the foil packets and place them on a cookie sheet for support, using the foil as a liner for the pan. Melt the butter and drizzle it over each filet, it’s delicious if some gets on the rice too. Bake the salmon filets 16-20 minutes until the fish flakes slightly with a fork and until an internal temp of 145F. Serve with a salad or green veggie for a quick and easy dinner. Ingredients: Salmon, rice, pistachios, Dijon mustard, lemon juice, panko breadcrumbs, olive oil, honey. Butter with garlic, salt, pepper. Per packet: cal 651; fat 27g; chol. 0mg; sodium 161mg; carb. 53g; protein 49g. Contains: gluten.

   

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