Pistachio Crusted Salmon with Lemon Cream Sauce over Potato Noodles

This recipe was so simple, yet it delivered an incredible amount of depth and flavor. The pistachios made a beautiful crust that didn’t fall off in the pan, and the lemon cream sauce was spectacular! I can imagine many other uses for it. A side of asparagus would go perfectly with this dish. And if you don’t own a spiral slicer (which you should!), you can substitute Paleo Cupboard’s Paleo Pasta for the potato noodles!

Pistachio Crusted Salmon
makes 4 servings
Ingredients:

• 4 salmon fillets (individual size)
• 1/2 C pistachios
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 TB olive or coconut oil
• 1 garlic clove, minced

Directions:

• Add pistachios, salt and pepper to a food processor. Pulse until crushed into a meal.
• Dredge Salmon in pistachio mixture, coating evenly.
• Heat oil in a large skillet over medium high and add garlic.
• Add salmon to pan and cook 3 minutes.
• Reduce heat to medium, turn and cook salmon 3 minutes more.
• Serve with Lemon Cream Sauce over Potato Noodles.

Lemon Cream Sauce
Ingredients:

• 3 TB butter, or ghee
• 1 1/2 C chicken broth
• 3/4 C coconut cream (or raw dairy cream)
• 1/2 tsp lemon juice
• 2 tsp lemon zest
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3 tsp tapioca flour

Directions:

• In a small saucepan, melt butter over medium-high.
• add chicken broth and cream and bring to a boil.
• Stir in lemon juice, zest, salt and pepper. Reduce heat to low.
• In a separate dish, combine tapioca with 3 tsp water.
• Slowly stir into pan until sauce thickens, and remove from heat.

Potato Noodles
Ingredients:

• 4 potatoes, peeled and spiralized. (Cut into noodles using a spiral slicer.)
• 1/4 C chicken broth

Add potato noodles to a large skillet on medium-high. Add Chicken broth and simmer for 6-8 minutes, stirring occasionally.