Pistachio Citrus Salmon with Brussels Sprouts

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings


  • 2 cups unsweetened coconut milk
  • 1 cup almond meal
  • 1 cup chopped pistachios
  • 1 tablespoon orange zest
  • 1/2 teaspoon dried oregano
  • Sea salt and freshly ground black pepper to taste
  • 1 large orange juiced
  • 1 teaspoon onion powder
  • 4 medium sockeye salmon fillets
  • 4 tablespoons coconut oil
  • 1 tablespoon olive oil
  • 1 pound brussels sprouts halved


  • In a shallow bowl, add coconut milk. In a separate bowl, add the next 7 ingredients (almond meal through onion powder) and stir to combine.
  • Coat each fillet with coconut milk, then dredge in the pistachio mixture covering each fillet well. Set aside to rest for at least 10 minutes.
  • Preheat skillet to medium-high heat. Add the coconut oil to the skillet. In a medium bowl, toss together Brussels sprouts, sea salt, pepper and olive oil, coating well. Toss into the skillet and cook for 10 minutes.
  • In the same skillet with the Brussels cook the salmon on each side for at least 3 minutes, until a nice crust forms.
  • Remove from the skillet and serve with the Brussels sprouts.


Tried this recipe?Let us know how it was!