Recipe of the Week: 

Easy Pistachio Salmon!

Ingredients:

• 0.75 lb fresh salmon
• 1/2 cup pistachios (salted)
• 1Tablespoon Gluten Free Bread crumbs
• 2 Tablespoons butter
• 2 Tablespoons chopped scallions
• 6 Cherry Tomatoes
• 3 small fresh shrimp
• 1 lemon

• Risotto- I will post a recipe for home made risotto soon! For now you can use "Lundberg Creamy Parmesan Risotto" or whatever is gluten free and available at your local grocery store.

Directions:

• Pre-heat the oven to 375
• Place a sheet of tinfoil in a baking sheet (large enough to wrap all the way around the salmon.
• Place pistachios in a plastic bag and crush until they look like bread crumbs.
• pour bread crumbs into crushed pistachios.
• Peel the skin off of the salmon and place it on the middle of the tinfoil( make sure to put oil under the salmon so it does not stick to the foil).
•  Spread the pistachio/breadcrumb mix on the top of the salmon into a thick coating (put all of the mix on- it's ok if it is thick).
• Cut the lemon in half and squeeze evenly over the pistachio/ breadcrumb crust. 
• Place butter in a line down the middle of the crust over the salmon. (so that it will melt and pour down both ways)
• Pour the olive oil evenly over the crust.
• Sprinkle 1 tablespoon of scallions over the top of the salmon.
• Place the shrimp and tomatoes along the sides of the salmon (on the tinfoil).
• Enclose the salmon, shrimp and tomatoes in the tinfoil by folding all sides over. (You can add white wine for flavor as well if you would like).
• Bake in the oven for 25-30 minutes (until shrimp and salmon are cooked all the way through) 
• **Take the tinfoil off the top for the last 5-7 minutes of cooking)
• Sprinkle scallions and lemon juice over fully cooked fish and shrimp.
• Enjoy!