Ingredients
4 salmon fillets,
100g crumbled feta, for serving
For the Pistachio Crust
½ cup pistachios, shelled and unsalted
¼ cup breadcrumbs
2 tbsp fresh dill, plus more for serving
1 garlic clove, roughly chopped
Zest of 1 lemon
1 tbsp Beerenberg Dijon Mustard
1 tbsp Beerenberg French Dressing
Salt and pepper, to taste
For the Green Beans
250g green beans, trimmed
2 tbsp Beerenberg French Dressing
1 tbsp extra virgin olive oil
Salt and pepper, to taste
Directions
Preheat the oven to 190°C and line a baking tray with baking paper.
Place the pistachios, dill and garlic in a food processor and pulse to coarse crumbs (or finely chop with a knife). Transfer to a bowl and mix in the breadcrumbs, lemon zest, salt and pepper.
Place the salmon fillets on the prepared tray and season lightly with salt and pepper. In a small bowl, mix the Dijon mustard and French dressing together, then brush over the tops of the salmon. Spoon the pistachio mixture over each fillet, pressing gently so it sticks to the salmon.
Bake for 12-15 minutes, or until the salmon is just cooked through and flakes easily with a fork.
Meanwhile, cook the green beans in boiling salted water for 2-3 minutes, until bright green and tender-crisp. Drain well, then toss with the French dressing and a pinch of salt and pepper.
Divide the salmon and green beans among plates, and garnish with crumbled feta, fresh dill and a lemon wedge.
