Pistachio-Crusted Salmon w/ Lemon Cream Sauce

Nutty pistachios add color and crunch when sprinkled on salmon. The cream sauce gives this dish a lemony, smooth finish.

Prep: 20 min.   Bake: 15 min.     Makes: 4 servings

• 4 salmon fillets (1 in. thick and 6 oz. each)
• 1 tsp. sea salt
• 1/2 tsp. coarsely ground pepper
• 1/4 c. mayonnaise
• 1/2 c. finely chopped pistachios

SAUCE

• 1 shallot, chopped
• 1 Tbs. olive oil
• 1 c. heavy whipping cream
• 2 tsp. grated lemon peel
• 1/4 tsp. sea salt
• 1/8 tsp. cayenne pepper

1. Place fillets on a greased baking sheet; sprinkle with salt and pepper. Spread with mayonnaise and sprinkle with pistachios.
2. Bake at 375 degrees for 15-20 min. or until fish flakes easily with a fork.
3. Meanwhile, in a small saucepan, cook and stir shallot in oil over med.-high heat until tender.  Add cream, lemon peel, salt and cayenne; bring to a boil. Reduce heat; simmer, uncovered, for about 5-7 min. or until thickened, stirring occasionally. Serve sauce with salmon.