Pistachio Crusted Salmon
If you have GERD, you can still enjoy this lime-enhanced dish (as we use the zest, not the juice) and there's plenty of good seasoning that will tantalize your tastebuds without triggering acid reflux. Check out the modifications made to ensure its GERD-friendly status.
Ingredients
- Zest of two limes
- 1/4 cup Zaatar seasoning
- 1/4 cup shelled chopped pistachios
- 1/4 cup raw chopped cashews
- 1/4 teaspoons sea salt
- 1 tablespoon olive oil
- 24 ounces raw salmon
- 1/4 cup Spinach cut into ribbons aka "chiffonade"
- 1/4 cup Labne or Low-fat Plain Greek Yogurt or plain plant based option
Instructions
- Preheat oven to 425ºF.
- Prepare the crust: Combine lime zest, Zaatar, pistachios, cashews, and sea salt into a bowl or ziplock bag. Mix or shake to combine well.
- Place salmon in baking dish. Coast well with crust mixture. Drizzle olive oil on top.
- Bake for 20 minutes until fish flakes easily with a fork (test at thickest point).
- Let rest for 10 minutes.
- Add yogurt and Spinach chiffonade as garnish.
Notes
If you don't like waste: Save the lime for those who don't have GERD. They can use it to add additional flavor, although I don't think this dish needs it. : )
Tomatoes are seen in background, this was simply for photography presentation (and because my hubby can eat and enjoys sliced tomatoes). If tomatoes are a big trigger, you don't have to serve them.