Pistachio-Crusted Salmon With Rainbow Vegetable Cream

• 1/2 cup onion and garlic salad croutons
• 1/2 cup pistachios
• 1 large egg white, beaten
• 2 tablespoons water
• 4 salmon fillets (6 ounces each), about 1 inch thick
• 4 ounces reduced-fat cream cheese
• 2 tablespoons lemon juice
• 2 tablespoons snipped fresh dill
• 1 tablespoon capers, drained
• 2 tablespoons olive oil, divided
• 1-1/2 cups julienned fresh carrots
• 1-1/2 cups julienned yellow summer squash
• 1-1/2 cups julienned sweet red pepper
• 1/2 teaspoon salt
• 1/4 cup radishes, halved and finely sliced
• Lemon wedges, optional

1. Pulse croutons and pistachios in a food processor until finely chopped. Whisk egg white with water. Pat salmon fillets dry; dip in egg white, then roll in crouton-pistachio mixture. Refrigerate 30 minutes. Meanwhile, combine cream cheese, lemon juice, dill and capers until well blended.
2. Preheat oven to 350u0b0. In a large cast-iron or other ovenproof skillet, heat 1 tablespoon oil over medium-high heat. Add carrots, squash, pepper and salt; cook and stir until tender and lightly caramelized, 6-8 minutes. Remove.
3. In same skillet, heat remaining oil over medium heat. Add salmon; cook 1 minute on each side until golden brown. Place skillet in oven; bake until fish just begins to flake easily with a fork, 8-10 minutes. Serve vegetables with salmon; top with sauce. Sprinkle with radishes. If desired, serve with lemon wedges.

onion, pistachios, egg white, water, salmon, cream cheese, lemon juice, dill, capers, olive oil, carrots, sweet red pepper, salt, radishes, lemon wedges

Taken from www.tasteofhome.com/recipes/pistachio-crusted-salmon-with-rainbow-vegetable-cream/ (may not work)