Pistachio-Crusted Yogurt Salmon over Zucchini Ribbons

Recipe Information

Ingredients

• 4 oz filet wild caught Chinook Salmon, skin off
• ¼ cup crushed pistachios
• ¼ cup Greek yogurt
• 2 tbsp fresh dill, plus extra for garnish
• 1 tbsp chives, finely chopped
• 1 zucchini
• 1 lemon (juice and zest)
• ¼ cup olive oil
• ¼ cup Champagne vinegar
• 1 shallot, finely chopped
• salt and pepper to taste

Directions

1. Preheat oven to 400°F.

2. Season the salmon filet with salt and pepper.

3. In a small bowl, mix the Greek yogurt with dill and chives until well combined.

4. Smear the yogurt mixture evenly over the salmon, then top with crushed pistachios, pressing lightly so they adhere.

5. Place the salmon on a baking sheet and bake for approximately 7 minutes, or until the salmon is just cooked through.

6. While the salmon is cooking, prepare the zucchini ribbons. Using a vegetable peeler, peel the zucchini lengthwise to create thin ribbons.

7. In a separate bowl, whisk together the olive oil, lemon juice, lemon zest, champagne vinegar, and chopped shallot. Season with salt and pepper to taste.

8. Toss the zucchini ribbons in the dressing until well coated.

9. Arrange the dressed zucchini ribbons on a plate.

10. Once the salmon is cooked, place it on top of the zucchini salad.

11. Garnish with additional fresh dill.

12. Serve immediately and enjoy!