Gluten-free and high in healthy omega 3 fatty acids, this recipe is provided by Sharon Chan, RD, LDN, a graduate nutrition student intern in our on-campus Natural Care Center. She can be reached at firstname.lastname@example.org or 301-678-3623. Learn more about our academic programs in Nutrition and Integrative Health.
- 1/3 cup unsalted shelled pistachio nuts
- 2 tablespoons flaxseeds
- 3 cloves garlic
- 2 tablespoons olive oil
- 2 (4-ounce) salmon fillets (preferably wild)
- 1/4 teaspoon sea salt
- 2 tablespoons cornstarch or nut flour or rice flour (or any gluten-free flour)
- 2 teaspoons Dijon mustard
- 1 tablespoon grainy mustard
- 4 cups raw spinach, washed and drained
- Lemon wedges for serving
Preheat oven to 425°F. Combine the pistachio nuts, flaxseeds, garlic and 1 tablespoon of olive oil in a food processor until coarsely ground. Pat the fillets dry with paper towels and sprinkle with the sea salt. Lightly dredge the fillets with cornstarch or flour. Mix both types of mustard and spread the mustard evenly on top of each fillet. Top the fillets evenly with the pistachio mixture, pressing to form an even layer. In a baking dish, mix 1 tablespoon of olive oil with raw spinach. Transfer the fillets, crust side up, to the baking dish on top of spinach. Roast until the salmon is just opaque in the center, 8 to 10 minutes. Serve with the lemon wedges. Serves 2.