Pistachio Crusted Salmon with Garlicky Smashed Potatoes

Ingredients

Salmon:

• 2 (6-oz) pieces salmon
• ¼ cup pistachios
• 1 lemon

Smashed Potatoes:

• 2 large red bliss potatoes
• Himalayan sea salt
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1 tbsp basil, chopped
• 3 tbsp Parmesan cheese

Artichoke Pistachio Pesto:

• ¼ cup unsalted pistachios
• 2 cloves garlic
• 1 cup basil
• 1 cup artichoke hearts (canned, rinsed and drained)
• ½ lemon, juiced
• ¼ cup olive oil
• Himalayan sea salt, to taste

Instructions

1. Preheat oven to 425°F.
2. In a large pot, bring water to a boil.
3. Add a pinch of salt and cleaned potatoes. Let potatoes cook for 20 minutes.
4. When potatoes are done, drain water and let cool. Cut in quarters lengthwise and place on parchment-lined baking sheet.
5. Smash potatoes and drizzle with 1 tbsp of olive oil.
6. Roast in the oven for 15 minutes. When finished cooking, place in bowl and toss with garlic, basil, 1 tbsp oil, and Parmesan cheese.
7. Separately, combine pesto ingredients in a food processor and pulse until almost smooth, leaving some chunks for texture. Add sea salt to taste. Meanwhile, spoon 1 tbsp of the artichoke pistachio pesto on top of each piece of salmon, spreading evenly to coat.
8. Coarsely grind the pistachios in a food processor.
9. Sprinkle the pistachios over each piece of salmon.
10. Bake salmon in the oven for 12–15 minutes.
11. Serve with a squeeze of fresh lemon.