Pistachio Crusted Salmon with Lemon Cream Sauce

Make 2 servings.

Ingredients :

For the Salmon:

• 1/4 cup finely chopped pistachios, plus more for garnish
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 (4-ounce) fresh salmon fillets
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon minced garlic

For the Lemon Cream Sauce:

• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1/2 cup chicken broth
• 1/4 cup heavy whipping cream
• 2 teaspoons lemon zest
• 1/8 teaspoon fresh lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon ground white pepper

Directions :

For the Salmon:

1. In a shallow dish, combine the pistachios, salt, and pepper. Dredge the salmon in the pistachio mixture, pressing gently to coat.
2. In a small skillet, heat the oil and garlic over medium heat. Add the salmon and cook until browned, about 2 to 3 minutes. Reduce the heat to medium; turn the salmon and cook until salmon flakes easily with fork, about 2 or 3 minutes more. Transfer the fillets to serving plates. Serve with Lemon Cream Sauce, and garnish with chopped pistachios, if desired.

For the Lemon Cream Sauce:

1. In a small saucepan, melt the butter over medium-high heat. Add the flour, whisking to combine and cook for 2 minutes. Reduce the heat to medium; stir in the broth and cream and simmer until thickened, whisking frequently, about 3 minutes. Add the lemon zest, lemon juice, salt, and pepper, whisking to combine. Cook for 2 minutes, whisking constantly. Pour into a serving dish and serve with the salmon.