A delicious dinner for you tonight! Pistachio crusted salmon with spring greens – simple, easy and oh so fast!! A perfect meal for the follicular phase as it is light, vibrant and full of healthy fats. This meal I literally whipped up in under 30 minutes from start to finish and probs ate the thing in like 10 minutes because it was so damn good
Place the parsley, nuts, lemon juice and olive oil in a mini food processor and blitz until chopped up and combined.
Place the salmon fillet skin facing up on the lined baking tray. Cover the skin with the nut-crumb mixture and bake for 7-10 minutes (depending on the size of your salmon fillet)
Whilst it is baking, in a frypan or wok heat the coconut oil until melted and then sautee the leek and garlic until soft. Add the greens and cook for 5-10 minutes or until bright green and just tender.
Serve the salmon on top of a bed of spring greens and if there is any nut-crumb mixture feel free to eat the rest because it is so yummy! Season well with salt and pepper and a squeeze of lemon.