Lisa and I felt like a lazy stay-in Sunday date night so we decided to make a couple of simple dishes, she was eager to try her air fryer and i wanted to make something easy, light and delicious.
The Pistachio crusted salmon filets is something I learned from my lovely friend Lo and it takes literally just 10 minutes to prepare.
Here are the ingredients
1 cup basil pesto sauce
4 (6 ounce) boneless, skinless salmon filets
1 1/2 cups unsalted pistachios, shelled, chopped
Preheat oven to 190 degrees.
Line a sheet pan with parchment paper. Spread pesto sauce over the salmon filets and press chopped pistachios into them to form a crust. Be generous with the pistachios, you want to form a good crust, any excess will just fall onto the baking sheet.
Bake for 10 to 12 minutes, depending on the size of the filets. My idea of the perfect salmon filet is slightly under cooked so you can still see that coral-y pink trail running through the middle of the fish.
While I was marinating the salmon, Lisa chopped up the potatoes, marinated one batch with curry sauce and left another batch plain to be topped with garlic and black truffle salt.
The air fryer didn’t work out as well as we thought it would, maybe we need to chop the fries a little thicker the next time. It tasted a little over fried and the thinner ones were quite soggy =(
I’ve to admit that I was a little disappointed with the salmon, the oven was a little hotter than it should be and so even though the salmon was just in the oven for 10 minutes. Two of the thinner pieces were a little overcooked. The thicker pieces were perfectly pink, juicy and tender on the inside and the pistachio crust locked the moisture in the salmon while giving it roasted nutty texture and flavor.
We spent the rest of our night rubbing our tummies coz we were SOOOO full, and going through travel pictures and talking about upcoming travel plans 😉 Perfect lazy sunday night! 😉