Directions:
- Preheat oven to 425°F.
- In a small bowl combine pistachio nuts, brown sugar, lemon juice, dillweed, and pepper; set aside.
- Place salmon fillets in a greased, foil-lined 15x10x1-inch baking pan.
- Measure thickness of fish.
- Spoon pistachio mixture evenly on each fillet.
- Gently press in place to form a crust.
- Bake for 6 to 8 minutes for each 1/2-inch thickness of fish or until fish flakes easily when tested with a fork.
- Pass pesto to serve with fish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 226.9 Kcal (950 kJ) | ||
| Calories from fat | 93.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.38g | 16% | |
|---|---|---|---|
| Cholesterol | 23.53mg | 8% | |
| Sodium | 200.54mg | 8% | |
| Potassium | 341.7mg | 7% | |
| Total Carbs | 24.78g | 8% | |
| Sugars | 19.66g | 79% | |
| Dietary Fiber | 2.17g | 9% | |
| Protein | 11.46g | 23% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 1.4mg | 8% | |
| Calcium | 59.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 301.1 Kcal (1261 kJ) | ||
| Calories from fat | 123.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.77g | 16% | |
|---|---|---|---|
| Cholesterol | 31.22mg | 8% | |
| Sodium | 266.11mg | 8% | |
| Potassium | 453.43mg | 7% | |
| Total Carbs | 32.89g | 8% | |
| Sugars | 26.08g | 79% | |
| Dietary Fiber | 2.88g | 9% | |
| Protein | 15.21g | 23% | |
| Vitamin C | 4.9mg | 6% | |
| Iron | 1.9mg | 8% | |
| Calcium | 78.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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