Salmon with Pistachio Salsa

I love this Salmon!  It is so easy to make and a little different than your normal Salmon because of the Pistachio Salsa.

I pair it with Applesauce and Asparagus.

Preheat oven to 350, bake 20 minutes.  Makes 4 servings.

Ingredients

Fish:

4, 8oz Salmon Fillets

2 Tbsp Olive Oil

1 bunch Dill

1 Orange, juiced (or 4 Tbsp Orange Juice)

Salt

Salsa:

1 bunch flat leaf Parsley, finely chopped (you can leave this out if you are not a Parsley fan)

1 Tbsp Capers

1/2 Cup Pistachios, shelled

1/4 Cup Shallots, finely chopped (about 2 large sections will do)

1 Tbsp Olive Oil

Dash Balsamic Vinegar

Directions

Preheat oven to 350 degrees.

Remove all bones in Salmon Fillets with a pair of tweezers, you will be glad you did this when you go to eat it!  Sprinkle with salt and place on a square of tinfoil that has been drizzled with a little Olive Oil.  Place 1/4 of the dill on top of the Salmon, if the bunch is very large use less.  Fold up edges of tinfoil and add the OJ on top and drizzle with a little more Olive Oil.  Fold edges of foil to form a tight package.  Do not tear foil, if you do start with a new piece, this is important to the cooking of the fish!

Place packets in a casserole dish and place in oven for 20 minutes.  You can check the doneness of the fish by carefully opening one of the packets and with a fork pull the fish a bit to see if it is flakey and pulls away from itself easily.  

DO NOT OVER COOK!!  Salmon is actually very yummy when still a little pink in the center!!! 

To make salsa combine all ingredients in a bowl and mix.  Add to the top of the fish when you plate.

I served this with Applesauce and Asparagus.