Spring for Salmon: 5-Ingredient Soy-Maple Baked Salmon with Pistachios

Healthy Eats_MichelleDudash_SoyMapleSalmon_H

Healthy Eats_MichelleDudash_SoyMapleSalmon_H

Photo by: Michelle Dudash ©2015, FoodNetwork.com Healthy Eats, G.P. All Rights Reserved

Michelle Dudash, 2015, FoodNetwork.com Healthy Eats, G.P. All Rights Reserved

As you add in-season cherries and asparagus into your meals, consider incorporating wild Alaskan salmon into the menu.

It’s a great source of protein: A three-ounce serving of cooked salmon brings you halfway to the amount of omega-3 fatty acids recommended by the World Health Organization. These fatty acids aren’t found in many foods, so you could say, they are tough to “reel in.”

One of the best ways to ensure your salmon remains intact during preparation is to cook the fillets with the skin on, then gently maneuver the pink flesh away from the skin and bloodline before serving.

This salmon dish requires only five ingredients that produce a great depth of flavor. With just 20 minutes of prep time required, it is simple enough to prepare on a weeknight, yet has an elegant presentation that will wow dinner guests.

Soy-Maple Baked Salmon with Pistachios

Serves 4

Ingredients:

1 tablespoon + 1 teaspoon less-sodium soy sauce

1 tablespoon + 1 teaspoon real maple syrup

2 teaspoons toasted sesame oil

1/4 cup roasted pistachios, chopped

1 pound salmon, cut into four pieces

Directions:

In a baking dish, combine soy sauce, maple syrup and sesame oil. Coat the salmon on all sides in the soy marinade, leaving skin sides up. Cover and refrigerate overnight for the richest taste.

When ready to bake, preheat oven to 350 degrees F. Set salmon on the counter for 15 minutes to take off the chill. Turn salmon to skin sides down, tucking any thin ends underneath for more even cooking.

Bake until the marinade begins to bubble all around and the salmon is cooked through, about 15 minutes for 1-inch-thick fillets. Turn fillets to skin sides up.

Using a butter knife and fork, gently push skin and bloodline away from the flesh and discard. Turn fillets to skinned sides down, spoon cooked marinade over salmon and sprinkle pistachios on top.

Calories 319; Iron 0.88 mg; Protein 25.03 g; Cholesterol 62 mg; Calcium 24 mg; Carbohydrates 7.16 g; Sodium 277 mg; Vitamin A 77 IU; Total Fat 20.94 g; Dietary Fiber 0.81 g; Saturated Fat 4.20 g; Vitamin C 4.7 mg

Michelle Dudash is a registered dietitian nutritionist, Cordon Bleu-certified chef consultant and the author of Clean Eating for Busy Families: Get Meals on the Table in Minutes with Simple and Satisfying Whole-Foods Recipes You and Your Kids Will Love.

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