Pistachio Crusted Salmon

5 from 2 votes

Pistachio crusted salmon is a delicious and elegant dish that's perfect for a busy weeknight or entertaining. The pistachio crust adds a unique nutty flavor and texture to the salmon, making it a truly special dish.

Prep Time10

Cook Time15

Total Time25

Course: Main Dishes, Seafood

Cuisine: American

Servings:

Calories: 395kcal

Author: Kelly Bloom

Equipment

Ingredients

24 oz Salmon four 6 oz filets
1 teaspoon Salt or to taste
½ teaspoon Black pepper or to taste
2 tablespoon Olive oil
2 tablespoon Lemon juice fresh squeezed
1 tablespoon Dijon mustard
1 tablespoon Honey
1 teaspoon Garlic powder
½ cup Pistachios rough chopped
1 pint Cherry tomatoes

US Customary - Metric

Instructions

Preheat the oven to 375 F, and line a sheet pan with a Silpat mat or parchment paper. Place the salmon filets on the prepared baking sheet and season with salt and pepper.
24 oz Salmon, 1 teaspoon Salt, ½ teaspoon Black pepper
Make the basting sauce by mixing together the olive oil, lemon juice, mustard, honey, and garlic powder. Whisk to combine.
2 tablespoon Olive oil, 2 tablespoon Lemon juice, 1 tablespoon Dijon mustard, 1 tablespoon Honey, 1 teaspoon Garlic powder
Brush each salmon filet with a generous amount of basting sauce.
Cover each salmon filet top with an equal portion of the chopped pistachios, pressing down firmly to make sure the chopped nuts stick to the basting sauce.
½ cup Pistachios
Add the cherry tomatoes to a small bowl and toss with any remaining basting sauce, or a drizzle of olive oil. Spread out on the sheet pan around the salmon filets.
1 pint Cherry tomatoes
Place pan in the preheated oven and bake for 13-15 minutes, or until the salmon is flaky and the cherry tomatoes slightly blistered.
When salmon is done, remove pan from the oven and transfer to a serving platter or individual plates. Ensure each portion of salmon has some blistered cherry tomatoes on the side.

Notes

Here are some easy tips for when your making this pistachio crusted salmon recipe.

For a crispier crust, broil the salmon for a few minutes after baking.
You can use sliced zuchinni, asparagus, or broccolini instead of the cherry tomatoes.
Frozen salmon filets can also be used, just allow for an extra 1 - 2 minutes of baking time.
This recipe works with slivered almonds or chopped pecans also!