Pistachio and Parmesan Crusted Salmon

I love, love, love the power of salmon to add nutrients back into our eating plans, especially the omega-3 fatty acids. These powerhouse fats have been found to reduce cardiovascular risk, improve our moods, and reduce inflammation. 

Omega-3s are especially helpful for anyone living with diabetes, because studies have found that these particular fats can help improve both insulin sensitivity as well as our gut bacteria…two things that help improve blood sugar levels throughout the day.

So in addition to the Stone-Ground Mustard and Apricot Glazed Salmon I previously shared, I’m excited to introduce you to another recipe that will help you take advantage of the benefits salmon can offer by adding some unexpected crunch to your lunch (or dinner!). 

Adding pistachios to the mix provides a good source of thiamin (enabling your body to effectively use carbohydrates as energy) and phosphorous (which helps your kidneys, your bones, and more). Pistachios are also an excellent source of B6 (which promotes brain health) and copper (which helps maintain healthy bones, blood vessels, nerves, and immune function, and contributes to iron absorption). And best of all? They taste amazing!

This Pistachio and Parmesan Crusted Salmon recipe is a simple way to replenish the nutrients your body needs, without sacrificing your tastebuds.

I personally like to buy the big, frozen bags of wild-caught salmon available at Costco, so that I always have salmon on hand. Salmon can be a little pricey, (as high-quality ingredients often are) so this makes it more affordable as well.

Pistachio and Parmesan Crusted Salmon

SERVES 4 (1 FILLET EACH) 

• Nonstick cooking spray 
• 4 (4-6-ounce) wild-caught salmon fillets 
• 4 teaspoons extra-virgin olive oil 
• ¼ cup Wonderful Pistachios No Shells Lightly Salted 
• ¼ cup fresh parsley leaves 
• ¼ cup grated Parmesan cheese 
• 2 garlic cloves, peeled 
• ¼ teaspoon freshly ground black pepper 
• 4 lemon wedges 

Instructions

1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil and lightly coat the foil with nonstick cooking spray. 
2. Rinse the salmon fillets, pat them dry with paper towels, and place skin-side down on the prepared baking sheet. Brush each salmon fillet with 1 teaspoon of olive oil. 
3. Combine the pistachios, parsley, Parmesan cheese, garlic, and pepper in a food processor. Pulse 20 to 30 times to yield a fine mixture. Spread the mixture evenly over the fillets. 
4. Bake for 12 to 13 minutes. Then turn the broiler on high and broil until the topping is lightly browned, about 2 more minutes. 
5. Transfer the fillets to serving plates and squeeze the juice of a lemon wedge over each. 

If you are looking for more diabetes-friendly meal ideas, be sure to download my FREE 7 day diabetes meal plan by clicking here. It includes recipes, a grocery list, and meal-by-meal guide for the week.

Brought to you by Wonderful Pistachios.