Lime Pistachio Salmon with Green Vegetables
The aromatic lime pistachio salmon with green vegetables from Spoonsparrow is packed with omega‑3 fatty acids.
Ingredients
- 250 g frozen edamame (Asia supermarket)
- Salt
- 350 g kale leaves
- 300 g broccolini (or broccoli)
- 100 g pistachio nuts
- 3 tbsp olive oil
- 120 ml Vegetable broth
- 1 organic lime (zest and juice)
- Pepper
- 500 g salmon fillets (4 pieces of 125 g each)
Instructions
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1.
Cook edamame in boiling salted water for 5 minutes; then rinse under cold water and drain. Meanwhile, clean the kale, wash it, and cut into noodle‑like strips. Clean and wash the broccolini. Pulse 50 g pistachios in a food processor, leaving the rest roughly chopped.
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2.
Heat 2 tbsp oil in a large pan. Add the kale and sauté for 5 minutes over medium heat. Add the broth and simmer for about 10 minutes, stirring occasionally over low heat. Then add the broccolini and edamame and continue to simmer for another 5 minutes until the liquid has evaporated. Stir in the ground pistachios, lime zest, and juice, seasoning with salt and pepper.
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3.
While the kale cooks, rinse and pat dry the salmon fillets. Place them in a baking dish, brush with remaining oil, and season with salt and pepper. Bake in a preheated oven at 160 °C (fan‑forced 140 °C; gas: level 2) for 13–15 minutes depending on thickness; the center may remain slightly translucent.
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4.
Arrange the green vegetables on plates. Place the salmon fillets on top and sprinkle with chopped pistachios. Serve with a herb dip.
