Pistachio Crusted Salmon with Potatoes and Green Beans

Ingredients:

Salmon 

• 2 x Our Cow Wild Caught Sockeye Salmon 
• 2 tbsp Kewpie mayo
• 1tbsp minced garlic 
• 1 tsp dijon mustard 
• 1 tbsp lemon juice 
• 1 tbsp honey 
• ⅓ cup pistachios, finely chopped 
• 3 tbsp bread crumbs 
• 3 tbsp parsley, finely chopped 
• Pinch of salt 

Potatoes:

• 4 potatoes 
• 2 tbsp olive oil 
• Salt and pepper 

Green Beans:

• 200 g green beans, stems removed
• 1/4 cup (60ml) water 
• 1 tbsp butter 
• 1 tbsp minced garlic
• Pinch of salt
• Zest of half a lemon

Method:

1. Preheat the oven to 190°C and line a baking tray. 
2. Diced potatoes, add to a baking tray along with olive oil and seasoning. Bake for 30-35 minutes or until golden. 
3. In a small bowl, combine mayo, dijon mustard, garlic, lemon juice, and honey. 
4. In another bowl, add the pistachios, bread crumbs, parsley, and salt. 
5. Place the Our Cow Wild-Caught Sockeye Salmon on a lined baking tray. Spread a generous layer of sauce over each piece. Press the pistachio mixture on top of the salmon. 
6. Bake for 20 minutes or until golden and salmon is cooked through. 
7. Add the green beans and a pinch of salt to a frying pan over medium-high heat. Cook for about 5 minutes, or until they start to brown, tossing the beans around the pan so they cook evenly.
8. Pour in water, cover the fry pan, and cook for 2 minutes. Uncover, reduce the heat to medium-low, and cook until the remaining liquid evaporates.
9. Stir in the butter, garlic, lemon zest, and cook for another minute. 
10. Add salmon to a plate with potatoes and green beans 
11. Enjoy!