Seared Salmon with Lemon, Feta, and Toasted Pistachios

Ingredients

• 1/4 cup shelled pistachios
• 4 Vital Choice wild salmon fillets (6 ounces each), thawed
• Salt and pepper, to taste
• 2 tablespoons plus 2 teaspoons ghee (clarified butter) or Vital Choice organic extra-virgin olive oil
• 1 lemon, cut into 8 wedges
• 1/4 cup crumbled feta
• 2 tablespoons chopped parsley

Instructions

1. Preheat the oven to 350º F. 
2. Spread the pistachios on a small baking sheet and bake for 8 to 10 minutes, or until they smell toasty. When cool, coarsely chop the pistachios and set aside. (Tip: Place them in small zip lock bag and gently bash with a rolling pin until they are in pieces, but not pulverized.)
3. Season the salmon fillets with salt and pepper. Add 2 tablespoons of oil or ghee to a skillet (non-stick or well-seasoned iron) over medium-high heat. When the oil or ghee is hot, add the salmon pieces to the skillet with the skinless sides down. Cook for 2 minutes without moving, or until a golden crust forms and the fish easily releases from the skillet when you peek with a spatula. 
4. Turn the fish over and cook for an additional 3 to 5 minutes, or until the salmon is cooked through. A thermometer inserted into the thickest part of the salmon should register at 125ºF. The exact time will vary according to the thickness of the fillets. Transfer the salmon to a platter and let rest for 5 minutes, during which time the salmon will continue to cook.
5. Transfer the fillets to 4 plates. If using ghee, immediately spoon 1/2 teaspoon on top of each fillet to melt. Use 4 of the lemon wedges to sprinkle each fillet with lemon juice. Sprinkle with the crumbled feta, pistachios and parsley and serve with remaining lemon wedges.