For the past week I’ve been spending some much needed time with family. In fact my husband’s sister and her family have been staying with us for the past week. That means lots of playtime, bubble time, bouncy house time, park time and just good quality family time has been taking place.

Family gatherings were happening almost every single night and the refrigerator has been packed with food. I’m just now starting to see parts of my fridge that haven’t been seen for the past week. Not sure if that is good or bad.

You can bet that this week I’ll still be lying low trying to recuperate and meals will be simple and easy. I’m starting with this pistachio crusted salmon to kick it all off.

A couple weeks ago I received some salmon boxes from Morey’s. The company has roots all the way back to 1937 when a truck loaded with fish broke down and a local farmer (Ed Morey) bought the fish and he was hooked. That broken down truck started the Morey’s love for selling fish.

I love that this company has a huge love for a sustainable supply of seafood.

Their seafood comes marinated and basically ready to cook for seafood lovers on a time restraint. In fact this pistachio crusted salmon took less than 20 minutes from start to finish and I was able to pair it with couscous for a complete meal.

So far I’ve tried the wood roasted wild salmon and the wood roasted Atlantic salmon. I definitely enjoy my salmon and having these ready to go at a moment’s notice helps me out tremendously. The taste is also spot on which means a lot for a seafood lover like myself.

ENJOY ~ Meagan

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Pistachio Crusted Salmon with Pesto

Yield: 2 fillets

Prep Time: 5 minutes

Cook Time: 14 minutes

Total Time: 19 minutes

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Ingredients

• ½ cups pistachios, deshelled
• ¼ teaspoon salt
• 2 tablespoons finely shredded parmesan cheese
• 2 Morey’s wood roasted salmon fillets
• 1 tablespoon pine nuts
• ½ teaspoon minced garlic
• 1 cup parsley
• 3-4 tablespoons olive oil
• 2 tablespoons finely shredded parmesan cheese
• pinch of salt

Instructions

Preheat oven to 375 degrees F.

Place pistachios, salt and cheese into a food processor and blend until a fine consistency.

Lay fillets onto a baking sheet lined with parchment paper. Coat the top side of the salmon fillets with the pistachio mixture.

Bake in the oven for 14 minutes or until done.

Place all pesto ingredients into the food processor and pulse until a smooth consistency.

Top the cooked salmon with a spoonful of pesto.

Did you make this recipe?

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Disclosure: This is a sponsored post on behalf of Morey’s. I did receive product to try. All opinions are 100% my own.