Pistachio-Crusted Salmon over Warm Tuscan Cannellini Salad

Ingredients(1 Person)

• 1 skinless salmon fillets (approx. 170g / 6 oz each)
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• ½ cup shelled pistachios, finely chopped
• ¼ cup panko breadcrumbs
• 2 tbsp fresh flat-leaf parsley, chopped
• 1 tbsp Dijon mustard
• 1 tbsp extra virgin olive oil
• 1 can (400g / 15 oz) cannellini beans, rinsed and drained
• ¼ cup sun-dried tomatoes in oil, sliced into thin strips
• 2 cups fresh baby spinach
• 1 clove garlic, minced
• 1 tbsp fresh lemon juice
• Salt and black pepper, to taste

Method(15 mins)

1. 01 Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. 02 In a bowl, combine chopped pistachios, panko breadcrumbs, parsley, olive oil, salt, and pepper.
3. 03 Brush the top face of each salmon fillet with Dijon mustard, then press the pistachio mix firmly onto the mustard coating.
4. 04 Arrange salmon on baking sheet and bake on the top rack for 12–15 minutes until crust is browned and salmon flakes easily.
5. 05 Heat 1 teaspoon of oil from sun-dried tomatoes in a pan over medium heat; saute minced garlic for 30 seconds until fragrant.
6. 06 Stir in cannellini beans and sliced sun-dried tomatoes, heating through for 2 minutes.
7. 07 Fold in fresh baby spinach until just wilted. Stir in lemon juice and season with salt and pepper.
8. 08 Divide warm Tuscan bean salad onto four plates and top each with a pistachio-crusted salmon fillet.