Crunchy Pistachio-Crusted Salmon
Craving a new twist on salmon? This Pistachio-Crusted Salmon recipe brings together the rich, nutty crunch of pistachios with the bright flavours of lemon and Dijon mustard, transforming your usual salmon into a deliciously satisfying meal. It’s quick enough for a weeknight dinner but special enough to wow your guests. Dive into this recipe to bring a gourmet feel to your kitchen without the fuss!
Ingredients
4 salmon fillets (about 6 oz each)
½ cup shelled, unsalted pistachios, finely chopped
¼ cup panko breadcrumbs (for extra crunch, optional)
1 tbsp fresh parsley, chopped (optional)
2 tbsp Dijon mustard
1 tbsp honey
Zest of 1 lemon
Salt and pepper, to taste
Olive oil spray or a drizzle of olive oil
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare the Pistachio Topping:
In a small bowl, combine the chopped pistachios, panko breadcrumbs (if using), lemon zest, and parsley.
Season with a little salt and pepper, and set aside.
Coat the Salmon:
In another bowl, mix the Dijon mustard and honey until smooth.
Place the salmon fillets on the baking sheet, then spread a thin layer of the mustard mixture on top of each fillet.
Press the pistachio mixture onto the mustard-coated salmon, making sure to cover it evenly.
Bake:
Lightly spray the tops with olive oil or drizzle a tiny bit of olive oil over each piece.
Bake for 12-15 minutes or until the salmon flakes easily with a fork and the pistachio crust is golden brown.
Serve:
Serve warm, garnished with lemon wedges and a sprinkle of fresh parsley, if desired.
Tips
Substitute for Dijon: If you prefer a milder flavor, try mayonnaise or Greek yogurt in place of the mustard.
Side Ideas: Pair with roasted vegetables, a fresh green salad, or lemony quinoa.
This pistachio-crusted salmon is sure to impress with its flavor and texture!
