Baked Salmon with Herb-Pistachio Crust, Creamy Lemon Wheat Berries and Sautéed Asparagus

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a small baking tray with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   In a bowl, combine the chopped pistachios, breadcrumbs, 20 g (about 1/4 cup) of the Parmesan, half of the parsley, the grated garlic clove, lemon zest, 1 tablespoon (15 ml) olive oil, 1/4 teaspoon salt, and a pinch of black pepper until the mixture looks lightly moistened.

3. 3

   Pat the salmon fillets dry with paper towels. Brush the tops with Dijon mustard and place them on the tray. Spoon the pistachio mixture over each fillet, pressing gently so it adheres.

4. 4

   Bake the salmon for 12 to 15 minutes at 220 °C / 425 °F, until just cooked in the center and the crust is golden. For extra color, broil for 1 to 2 minutes, watching closely.

5. 5

   While the salmon bakes, heat 1 tablespoon (15 ml) olive oil and 1 tablespoon (14 g) butter in a medium saucepan over medium heat. Add the shallot and 2 chopped garlic cloves; cook for 2 to 3 minutes until softened.

6. 6

   Add the wheat berries to the saucepan and stir for 1 minute to lightly toast them. Pour in the broth, bring to a boil, reduce the heat, and cook according to the product, usually 10 to 12 minutes, until tender and most of the liquid has been absorbed.

7. 7

   Stir in the cream, the remaining Parmesan, 1 tablespoon (15 ml) lemon juice, a pinch of salt, black pepper, and the remaining parsley. Cook for 1 to 2 more minutes, stirring, until the wheat becomes creamy and glossy.

8. 8

   In a large skillet, heat the remaining tablespoon of olive oil and the remaining tablespoon of butter over medium-high heat. Add the asparagus, season with the remaining salt and a little pepper, and sauté for 4 to 5 minutes.

9. 9

   Add the remaining tablespoon of lemon juice to the asparagus and toss for 30 seconds, along with any salmon juices from the tray if desired.

10. 10

    Serve a bed of creamy wheat berries on each plate, top with a herb-pistachio crusted salmon fillet, and finish with the sautéed asparagus on the side.