Emerald Coast Pistachio-Crusted Salmon with Braised Tuscan Kale & White Bean Medley

Ingredients

• 2 pieces Salmon Fillets
• 1/4 cup Shelled Pistachios
• 2 tbsp Fresh Parsley
• 1/2 piece Lemon
• 2 tbsp Olive Oil
• 3 cloves Garlic
• 5 cups Tuscan Kale (Lacinato)
• 1/2 cup Low-Sodium Vegetable Broth
• 1 can Cannellini Beans
• 1/2 cup Cherry Tomatoes
• 1 tbsp Fresh Dill
• 1/4 tsp Black Pepper
• 1/4 tsp Sea Salt

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the pistachio crust: In a small food processor or by hand, finely chop the pistachios. Transfer to a shallow dish and mix with chopped fresh parsley, lemon zest from half a lemon, and a pinch of salt and pepper.
3. Pat salmon fillets dry. Brush the top of each fillet with 1 teaspoon of olive oil, then press the pistachio mixture onto the oiled side, ensuring an even coating.
4. Place the crusted salmon fillets on the prepared baking sheet. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature 145°F/63°C).
5. While salmon bakes, prepare the kale medley: Heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
6. Add the chopped Tuscan kale to the skillet. Pour in the low-sodium vegetable broth. Cover and braise for 5-7 minutes, stirring occasionally, until the kale is tender-crisp and bright green.
7. Stir in the rinsed cannellini beans and halved cherry tomatoes. Cook uncovered for another 3-4 minutes, allowing the flavors to meld and tomatoes to slightly soften. Season lightly with salt and pepper to taste.
8. Squeeze fresh lemon juice from the remaining half lemon over the kale medley just before serving.
9. Serve each pistachio-crusted salmon fillet over a generous portion of the braised Tuscan kale and white bean medley. Garnish with fresh dill, if desired.

Nutrition (per serving)