Steps to Make Perfect Salmon fillet with sun-dried tomatoes and pistachio nuts

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, salmon fillet with sun-dried tomatoes and pistachio nuts. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Salmon fillet with sun-dried tomatoes and pistachio nuts is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Salmon fillet with sun-dried tomatoes and pistachio nuts is something which I’ve loved my whole life.

Mix patè and pistachio nuts together Prep the salmon, add sauce on top. Heat oil in a pan, make sure it's quite hot. Press salmon into pistachio's, covering topside of fillet completely, continue till all four fillets have been finished. A simple salmon recipe for weeknights.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook salmon fillet with sun-dried tomatoes and pistachio nuts using 4 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Salmon fillet with sun-dried tomatoes and pistachio nuts:

1. Make ready 4 salmon fillets
2. Take Tablespoon sun-dried tomato patè
3. Take Spoonful unsalted chopped pistachio nuts
4. Make ready Olive oil

In a food processor combine tomatoes, pine nuts, salt and cheese. Blend until you get a fine mixture and then stir in the bread crumbs. Spray a baking sheet with non-stick spray or cover with foil. Coat the top of the salmon with olive oil and place skin side down a baking sheet.

Instructions to make Salmon fillet with sun-dried tomatoes and pistachio nuts:

1. Mix patè and pistachio nuts together
2. Prep the salmon, add sauce on top. Heat oil in a pan, make sure it's quite hot. Add salmon and leave for 3-4 minutes on medium heat.
3. Turn down the heat and cover. Cook for another 2-3 minutes then switch off the heat. Leave to steam for about 10 minutes. Serve with a crispy salad 😀

Spray a baking sheet with non-stick spray or cover with foil. Coat the top of the salmon with olive oil and place skin side down a baking sheet. In a medium size non-stick (Teflon) sauté or frying pan, add approximately a ¼ inch depth of Canola, Vegetable or Corn Oil. Place salmon skin-side down on broiler pan.. with mint and season to taste with salt; garnish with lime wedges. For pesto: In a blender or food processor, combine the sun-dried tomatoes, Parmesan, basil, garlic, pine nuts and water.

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