Slow Roasted Feta-dill-pistachio Crusted Salmon with Creamy

• total time: 34 minutes

Ingredients

Recipe:

2 tbls chopped parsley

2 tbls chopped dill

2 ounces feta cheese

3 tbls crushed pistachios

1-2 tsp lemon zest

Salt

Pepper

1 1/2 lb salmon

2 tbls yellow mustard

Olive oil for drizzling

Arugula

Capers

Honey

For the tzatziki:

1 cup Greek yogurt

1/2 English cucumber, finely shredded

2 tbsp fresh chopped fresh dill

½ tbsp fresh chopped fresh mint (optional)

½ tbsp olive oil

1 clove minced garlic

1 tbsp lemon juice

1/2 tsp salt

Pepper to taste

Directions

Preheat the oven to 275.

Add the pistachios to a cutting board and begin chopping finely. Add the feta and continue to chop as the ingredients combine. Add the parsley and dill, lemon zest, salt and pepper and continue to chop together to form a uniform mixture of the ingredients.

Add the salmon to a baking sheet, pat the top dry, season with a little salt and pepper then brush the top and sides with the mustard. Add the pistachio and feta mixture to the top. Evenly distribute the mixture, then press lightly with a fork. Drizzle with olive oil then place in the oven to bake for 30-35 minutes, until salmon is cooked through. Optional: place under the broiler for 1-2 minutes to brown the top. 4️⃣While the salmon roasts, make the tzatziki. First, drain the liquid from the cucumber using a cheesecloth or paper towels. Next, add the yogurt, strained cucumber, dill, mint, olive oil, garlic, lemon juice, salt and pepper to a medium bowl. Mix to combine. 5️⃣Spread some of the tzatziki, top with the arugula, then top with a piece of the salmon. Finish with the honey and capers.