Slow Roasted Feta-Dill Pistachio Crusted Salmon with Creamy Tzatziki

Directions

1Preheat the oven to 275° F.

2Add the pistachios and the feta and 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.

3Add 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

1Place under the broiler for 1-2 minutes to brown the top.

2While 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. Spread some of the tzatziki, top with the arugula, then top with a piece of the salmon. Finish with the honey and capers.