Description
Pistachio-Crusted Salmon is an elegant yet easy dish featuring tender baked salmon topped with a crunchy pistachio and breadcrumb crust. The nutty topping pairs perfectly with the rich salmon, creating a flavorful meal that is both satisfying and fresh.
Ingredients
- 4 salmon fillets
- 1/2 cup shelled pistachios, finely chopped
- 1/4 cup panko breadcrumbs
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- Lemon wedges (optional garnish)
- Extra parsley (optional garnish)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Place the salmon fillets on the prepared baking sheet and season them lightly with salt and black pepper.
- In a small bowl, mix the chopped pistachios, panko breadcrumbs, olive oil, lemon zest, minced garlic, and parsley.
- Spread a thin layer of Dijon mustard over the top of each salmon fillet.
- Press the pistachio mixture onto the mustard-coated salmon to form an even crust.
- Bake the salmon for 12–15 minutes, or until the fish flakes easily with a fork and the crust is lightly golden.
- Drizzle with fresh lemon juice before serving.
- Garnish with extra parsley or lemon wedges if desired and serve warm.
Notes
- You can add grated parmesan cheese to the pistachio mixture for extra richness.
- Fresh herbs such as dill or thyme can be mixed into the crust for additional flavor.
- A light drizzle of honey before adding the crust adds a subtle sweetness.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in the oven at a low temperature to keep the crust crisp.
Nutrition
- Serving Size: 1 salmon fillet
- Calories: 360
- Sugar: 1g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 85mg
