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Eye Healthy Recipe: Pistachio-Crusted Salmon!


Good Morning Lovers of Life!

Last week I posted on the 6 things you can do to stay eye healthy. I mentioned eating right. I thought that I would share with you a recipe that I found from the Discovery Eye Foundation. It looked so dang yummy that I had to share!

What you’ll need to serve 4:
1-1 ½  tablespoons oil (I use coconut oil)
3/4 cup shelled roasted unsalted pistachios
Zest and juice of medium lemon (about 2-3 tablespoons juice)
1/8 teaspoon cayenne pepper, or to taste
½ teaspoon salt
¼ teaspoon freshly ground black pepper
4 (5-ounce) salmon fillets, preferably wild-caught
1-2 tablespoons honey, warmed (higher amount if fillets are skinned on both sides)
Kiwi Salsa

What you’ll do:
Preheat oven to 350 degrees F.  Use either a rimmed baking sheet lined with foil or an iron skillet. Oil either the baking sheet or the skillet with the oil and place in the oven, allowing it to heat while prepping the fish.

Place the pistachios, lemon zest and juice, and seasonings in the bowl of a food processor. Pulse to coarsely chop the mixture until it begins to stick together.  Carefully pour the mixture into a shallow bowl.

Pat the fillets with a paper towel.  Evenly brush the warmed honey on the fillets (both sides if skinned; on the top only if one side not skinned). Dip or pat the skinned sides of the fish with the nut mixture, pressing down slightly.

Carefully place the fish on the oiled hot sheet or skillet and bake in the preheated oven until the fish flakes easily.  This could be between 12 and 20 minutes depending on thickness of the fillets and how “well” you prefer your fish to be.   Serve with the Kiwi Salsa, below.

Kiwi Salsa:
In a medium bowl place the following: 6 small peeled kiwis, medium diced; ½ small peeled cucumber, medium diced; ½ large jalapeno, finely diced; ½ red or yellow bell pepper, medium diced; ¼ medium red onion, medium diced; 1/3 cup roughly chopped fresh cilantro; zest and juice (about 1-1 ½ Tablespoons) from 1-2 limes; and salt and pepper to taste. Gently mix all the ingredients together. Taste and adjust seasonings including lime juice. Add a bit of honey if you would like it a little sweeter. Makes about 2 cups.

Thoughts and variations: Use the pistachio mixture with another fish fillet. For the salsa, use less kiwis and substitute with either strawberries, mango or pineapple pieces; substitute mint for the cilantro. Can serve the salsa with chips, tacos or with grilled pork or chicken.





For more information about the Discovery Eye Foundation and more eye healthy recipes visit:

Pistachio Crusted Salmon Recipe


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