Pistachio Crusted Salmon
Yum, dinner is delicious with this pistachio crusted salmon that is a perfect way to get your kids to eat more fish. Just about everyone loves the sweet nutty taste of pistachios and who knew they would go so well with fish?
We love making salmon for dinner because it’s always a nutritious choice, filled with vitamins and naturally low in fat and calories. This dinner gives an extra kick of flavor with the broiled cherry tomatoes. A complete meal!
Get Your Kids to Love Fish with this delicious Pistachio Crusted Salmon Recipe.
- 4 (6 oz.) salmon fillets
- salt and black pepper, to taste
- 1/4 cup extra virgin olive oil, divided
- 1/4 cup fresh lemon juice, divided
- 1 teaspoon Dijon mustard
- 1 1/2 tablespoons honey
- 1 medium garlic clove, finely minced
- 3/4 cup pistachios, roughly chopped
- 1 teaspoon ground cardamom
- 1 pint cherry tomatoes
- 6 cups mixed salad greens
- 1 medium cucumber, diced
- 1/2 medium red onion, thinly sliced
- 1/4 cup Kalamata olives, chopped
Pre-heat oven to 375°F and line a large, rimmed baking sheet with a piece of parchment paper or a Silpat® baking mat. Place salmon fillets on the prepared baking sheet and generously season with salt and black pepper, to taste. Set aside.
In a small bowl, whisk together 2 tablespoons olive oil with 3 tablespoons lemon juice. Add the mustard, honey, and garlic and whisk to combine. Brush each fillet with the honey-mustard mixture until coated.
Add chopped pistachios and ground cardamom to a small bowl and stir to combine. Evenly divide the pistachio mixture among the salmon fillets, gently pressing the mixture into each fillet to ensure it adheres.
Place the cherry tomatoes in a medium bowl and drizzle with one tablespoon olive oil. Season with salt and black pepper, to taste, and toss to combine. Arrange the seasoned tomatoes around the salmon fillets and place in the pre-heated oven to roast until the salmon is flakey and the cherry tomatoes are blistered, approximately 13-15 minutes.
Meanwhile, combine the mixed salad leaves, cucumber, red onion, and Kalamata olives in a large bowl. Drizzle with the remaining olive oil and lemon juice and season with salt and black pepper, to taste, and toss to combine. Set aside.
Once baking time is complete, remove salmon and tomatoes from oven. Serve immediately with the fresh salad on the side. Enjoy!
This recipe works best with fresh Atlantic salmon, but it is getting harder and harder to find. All salmon types will work just fine.
You can find some great selections for frozen salmon and stock up for a few months. Frozen salmon is convenient if you need to make a quick meal.
You will also love this Salmon with Orange and Dill Recipe