This is one of my favorite ways to prepare my salmon. The pistachio and parsley crust on the fish is truly the perfect bite. I love adding in the kale and cooked fennel underneath the fish. It gives this decadent fish the perfect amount of acidity it needs. Feel free to enjoy the fish or salad on their own! 

INGREDIENTS

Crusted salmon 

• 1 bunch of parsley leaves

• 1 cup pistachios 

• Juice of 1 lemon

• 1 tbsp dijon mustard

• 2 cloves garlic 

• 1 tbsp olive oil 

• 1 tsp salt

• 1 tsp pepper

• Extra olive oil to help blend

• 4 salmon filets 

Kale salad 

• 1 bunch kale 

• 1 fennel bulb

• 1 tsp ghee 

• 1 tsp pepper 

• Pinch of  salt for both kale and fennel

• 1 tbsp olive oil

• Juice of 2 lemons

INSTRUCTIONS

1. Take salmon fillets out from the fridge 30 mins before cooking.

2. Preheat the oven to 385 F and line a baking sheet with parchment paper. 

3. Rinse salmon and pat dry, and place on a baking sheet. Lightly coat the salmon with olive oil and season with salt and pepper. 

4. In a food processor, add pistachios, parsley, garlic, olive oil, mustard, lemon juice, and salt. Blend until a chunky sticky mixture forms, that holds together. Use small amounts of olive oil to help blend if needed. 

5. Spoon pistachio mixture on top and press lightly into salmon using your hands to mould it well. You should form an even layer of crust on the outside of your salmon.

6. To prep the salad, wash the kale and pull greens away from the stems. Cut or tear in bite size pieces. Place your kale into a bowl and drizzle with lemon juice, salt, and pepper. MASSAGE the kale thoroughly. Squeeze the kale in your hands multiple times, this helps your body be able to digest the kale easier. Then set your kale aside.

7. To prep the fennel, cut the bulb in half and remove the root you'll see it inside the bulb. Slice your fennel into julienne or thin slices. Set aside. 

8. Begin the cooking of your fish, bake for 15 minutes until the crust is crispy brown, and the salmon is flaky. Larger fillets of salmon may take more or less time depending on how you like your salmon.

9. Preheat a saute pan to medium high heat. Add in your ghee and fennel, salt and pepper. Saute your fennel for 3-4 minutes, until softened.

10. Add your cooked fennel into your bowl with the kale. Mix with tongs or your hands and taste for seasoning. You may want more lemon, salt, or olive oil. 

11. Once time for fish goes off, remove from the oven and let rest for 5 minutes before serving. 

12. Place your kale salad at the base of a large bowl and top with your crusted fish. I like to add fresh parsley + dill to my dish. 

Enjoy!

Let me know your what you think below in the comments below and tag me on Instagram! @gabrielleskitchen__