Ingredients
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Cooking spray
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1 lemon
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1 (2 1/2- 3 lb) salmon filet
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4 tbsp olive oil, divided
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2 sprigs rosemary
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1/2 cup white wine
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1/4 cup roasted, salted shelled pistachios
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1 green onion, cut up
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2 tbsp honey
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1 tbsp prepared horseradish
Steps
1
Preheat oven to 350°F. Coat a 9x13-inch baking dish with the cooking spray. Zest the lemon and reserve zest. Thinly slice lemon and arrange in single layer in baking dish. Place the salmon on top of lemon slices skin-side down. Brush with 2 tbsp oil and season with salt and pepper. Top with the rosemary and pour the wine into the dish. Cover tightly with foil.
2
Bake 25–30 min., or until desired doneness.
3
Meanwhile, add the pistachios and green onion to a food processor and pulse until very finely chopped. Transfer to a medium bowl and stir in honey, horseradish, remaining 2 tbsp oil, 1 tbsp water, and reserved lemon zest.
4
When salmon is done, spoon pistachio mixture over the salmon and serve.
Tips
Request the salmon fillet at the fish counter, or use 2 of the largest fillet pieces you can find (1 lb+ each) and check for doneness at 15 min.
