These pickled peppers go well with sandwiches or just on their own.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons maple syrup
- 3 tablespoons coarse grain Dijon mustard
- salt and freshly ground black pepper to taste
- 4 (6 ounce) fillets salmon fillets
- ¼ cup finely chopped pistachio nuts
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Stir mustard, maple syrup, salt, and pepper together in a bowl. Place salmon fillets skin-side down onto the prepared baking sheet and spread mustard mixture on top.
- Bake in the preheated oven for about 10 minutes. Sprinkle pistachios on top of the salmon. Bake until salmon flakes easily with a fork, about 10 more minutes.
Nutrition Facts
| Calories | 337 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 1 g |
| Protein | 38 g |
| Saturated Fat | 3 g |
| Sodium | 423 mg |
| Sugars | 10 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
A nice change of pace from the usual. I liked the sweetness and tangy flavors mixed together, along with the crunch from the pistachios. I used 1-inch thick center-cut salmon and would highly recommend cooking less than the stated time. You definitely don’t want to overcook salmon, especially at 400F, or else it starts to get dry. I roasted mine for 6 minutes, added the pistachios, then roasted 6-7 minutes more. Perfectly juicy!