In the bustling heart of a vibrant city known for its eclectic food scene, a small but renowned keto-friendly bistro stood as a beacon for those seeking culinary adventures without compromising their lifestyle. The chef and owner, Isabella, had traveled the world, drawing inspiration from the diverse cuisines she encountered. Yet, it was a serendipitous visit to a quaint pistachio farm on a sun-drenched Mediterranean coast that sparked the creation of her most celebrated dish: Completely Keto Lemon Pistachio Crusted Salmon.
Isabella returned home, her mind alight with the flavors of the Mediterranean – the tangy zest of lemons, the rich, buttery texture of pistachios, and the fresh, delicate taste of salmon. In her kitchen, she marinated the salmon fillets in a concoction of lemon slices, extra virgin olive oil, and dry white wine, infusing them with the essence of the sun and sea.
The salmon was then lovingly coated in a crust of crushed pistachios seasoned with basil, oregano, and garlic powder, each ingredient chosen for its ability to elevate the fish’s natural flavors. Baked to perfection, the dish was a symphony of textures and tastes, a testament to Isabella’s culinary prowess and her journey.
To complement the richness of the salmon, Isabella served it alongside a light, aromatic salad of mixed greens and a side of cauliflower mash, infused with a hint of roasted garlic and olive oil, ensuring that every bite was as keto-friendly as it was delicious.
The evening Isabella introduced the Lemon Pistachio Crusted Salmon to her bistro, the air buzzed with anticipation. As her patrons savored each bite, the bistro was transformed from a simple eatery into a place where culinary dreams were realized, where the joy of discovery was shared among friends and strangers alike.
But as the night drew to a close, and the last plates were cleared, it became evident that the Completely Keto Lemon Pistachio Crusted Salmon was more than just a dish; it was a journey. A journey that began with a single visit to a pistachio farm and culminated in a meal that captured the hearts of all who tasted it, reminding them that food is not just sustenance but a story, woven from the threads of experience, passion, and the simple joy of sharing a meal crafted with love.
Ingredients
- 24 oz salmon fillets
- 1 Tbsp Extra virgin olive oil
- 3/4 cup crushed pistachios
- Pink Himalayan Salt to taste
- black pepper to taste
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/2 tsp garlic powder
Marinade
- 5 lemon slices
- 2 Tbsp Extra virgin olive oil
- 1 cup dry white wine
Instructions
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Set oven to 400 degrees.
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Season fish well with pepper and salt. Mix the basil, oregano and garlic together and sprinkle over. Brush the fish liberally with the oil.
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Fill a large plate with pistachios and coat each salmon fillet in pistachio crumbs.
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Prepare a greased baking pan and put the fillets on them. Bake on 400 degrees for 8 minutes.
Marinade
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Heat up the olive oil in a saucepan. Pour in the lemon and white wine. Raise heat to simmer for 10 minutes.
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Sprinkle the sauce over the fish lightly and evenly.
Recipe Notes
