Preheat the oven to 375°F. Line a baking sheet with parchment paper.

In a food processor, chop the pistachios until coarse, with pieces of the pistachios still visible. Add the flaxseeds, parsley,garlic powder, and cumin and blend for 30 seconds, until all ingredients are combined.

Rub the salmon fillets with the olive oil and sprinkle with salt and pepper. Place them on the baking sheet and cover the tops with the pistachio mixture.

Bake the salmon fillets for 20-25 minutes, until the salmon flakes with a fork and the center is a light pink color.

As seen in the Joy of Kosher with Jamie Geller Magazine

May/June 2014

Subscribe Now