Paula Deen's pistachio crusted salmon with lemon cream sauce is a good recipe that has received several positive reviews on the Food Network website. The dish yields two servings and is easy to prepare.
To make pistachio-crusted salmon with lemon cream sauce, combine 1/4 cup of finely chopped pistachios, 1/2 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Dredge two 4-ounce salmon fillets through the pistachio mixture, pressing gently to coat all sides. In a skillet, heat 2 tablespoons of olive oil and 1 teaspoon of minced garlic over medium heat. Add the salmon and cook until it flakes easily with a fork. Transfer the fillets to serving plates and serve with lemon cream sauce.
To make lemon cream sauce, melt 1 tablespoon of butter in a small saucepan over medium-high heat. Add 1 tablespoon of flour, whisk to combine it with the butter, and cook for 2 minutes. Reduce the heat to medium and stir in 1/2 cup of chicken broth and 1/4 cup of heavy whipping cream. Simmer, whisking frequently for approximately three minutes or until the sauce has thickened. Add 2 teaspoons of lemon zest, 1/8 teaspoon of fresh lemon juice, 1/2 teaspoon of salt and 1/8 teaspoon of ground white pepper. Cook for 2 more minutes, whisking constantly, before serving with the salmon fillets.