Pistachio Crusted Salmon Recipe
This pistachio-crusted salmon recipe is ready in 20 minutes and made with pistachios, lemon, dill, and Dijon mustard. It's baked on a sheet pan and easy to make.
Servings: 4 servings
Equipment
Ingredients
- 4 (6-ounce) salmon fillets
- ¾ teaspoon salt divided
- ¼ teaspoon black pepper
- 1 cup shelled pistachios finely chopped
- 1 tablespoon avocado oil
- 1 tablespoon finely chopped fresh dill
- 1 lemon juiced and zested
- 1 garlic clove finely minced
- 1 tablespoon Dijon mustard
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly coat it with cooking spray.
- Pat the salmon fillets dry with paper towels. Season both sides evenly with ½ teaspoon of the salt and pepper, and place on the prepared baking sheet.
- In a bowl, combine pistachios, oil, dill, lemon zest and juice, garlic and remaining salt. Toss well to combine. Set aside.
- Brush mustard evenly over the top of each salmon fillet. Spoon ¼ cup of the pistachio crust mixture onto each piece and then press the mixture evenly and firmly into the fish.
- Bake for 10-12 minutes, until the salmon is cooked through and the crust is golden brown. Serve immediately.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. To keep the salmon from drying out, reheat it in the oven at 300°F for about 10 minutes, just until warmed through. If the crust softens too much, a quick minute under the broiler will help crisp it back up.
Nutrition
Serving: 1fillet + 1/4 cup topping | Calories: 460kcal | Carbohydrates: 12g | Protein: 41g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Cholesterol: 94mg | Sodium: 555mg | Potassium: 1192mg | Fiber: 4g | Sugar: 3g | Vitamin A: 165IU | Vitamin C: 16mg | Calcium: 65mg | Iron: 3mg
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