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Pistachio-Crusted Salmon
Pistachios and gluten-free panko come together to create a crunchy, flavor-packed crust for buttery salmon fillets, which pair perfectly with tender roasted rainbow carrots. This colorful dish is simple and straightforward, yet satiating and delectable.
Nutritional facts
Protein
40g
Carbs
50g
Calories
530
Fat
21g
Ingredients
Coriander, Extra Virgin Olive Oil, Garlic, Ground Black Pepper, Ground Coriander, Kosher Salt, Panko Bread Crumbs, Pistachio, Rainbow Carrots, Salmon, Sugar
Reviews
4.0
Based on 935 reviews
Carrots were good, fish was tasty and was complemented by sauce
Maggie · 04/20/23
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About Anthony Nichols
As a native New Yorker, Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, NY as a kid.
But he now serves as the Culinary Director for Junzi Kitchen & Eat Nice Day Chinese, in addition to his private chef business, consultingprojects and teaching.
He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notablyChefs Ben Polinger at Oceana.
His Michelin star experience led him to be recruited as a corporate executive chef for the CEO's of some of the largest companies in the world, including Sony, RBS & The NewYork Times.
After years ofrestaurantexperience, heshifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, Just Salad to name a few.
Chef Anthony is influenced by his Puerto Rican heritageandFrenchtraining, as well as his varied interests including American history, art, design, film and music.
You can find Anthony Nichols’s meals in...