Pistachio Crusted Salmon Pea (Printable)
Salmon topped with pistachios served with a smooth mash of spring peas and herbs.
# List of ingredients:
→ For the Pistachio Crusted Salmon
01 - 4 (6 oz) skinless salmon fillets
02 - 1/2 cup shelled unsalted pistachios
03 - 1/4 cup gluten-free breadcrumbs (or regular)
04 - 2 tbsp fresh parsley, chopped
05 - 1 tsp lemon zest
06 - 1/2 tsp sea salt
07 - 1/4 tsp ground black pepper
08 - 2 tbsp Dijon mustard
09 - 1 tbsp olive oil
→ For the Spring Pea Mash
10 - 2 cups fresh or frozen peas
11 - 1/4 cup heavy cream (or crème fraîche or Greek yogurt)
12 - 2 tbsp unsalted butter
13 - 2 tbsp fresh mint leaves, chopped
14 - 1 tbsp lemon juice
15 - Salt and pepper, to taste
→ To Serve
16 - Lemon wedges
17 - Extra chopped pistachios (optional)
18 - Fresh herbs (optional)
# Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly oil it.
02 - In a food processor, pulse pistachios, breadcrumbs, parsley, lemon zest, salt, and pepper until the mixture resembles coarse crumbs. Drizzle in olive oil and pulse once more to combine.
03 - Place salmon fillets on the prepared baking sheet. Brush the tops with Dijon mustard.
04 - Press the pistachio mixture evenly onto the mustard-coated side of each fillet to form a crust.
05 - Bake for 12–15 minutes, or until the salmon is just cooked through and the crust is golden.
06 - Meanwhile, bring a pot of salted water to a boil. Add peas and cook for 2–3 minutes (fresh) or 3–4 minutes (frozen) until tender and bright green. Drain well.
07 - In a food processor or with a potato masher, blend peas, butter, cream, mint, lemon juice, salt, and pepper until mostly smooth but still slightly chunky.
08 - Taste and adjust seasoning as needed.
09 - To serve, spoon the spring pea mash onto plates, top with pistachio-crusted salmon, and garnish with lemon wedges, extra pistachios, and fresh herbs as desired.
# Expert Advice:
01 -
- The crunchy pistachio crust creates this incredible texture contrast against the tender salmon that feels restaurant worthy but comes together in under 40 minutes
- Spring pea mash is the kind of side dish that makes people ask what's in it because the bright fresh flavor is so unexpected
02 -
- Don't overprocess the pistachio crust or it turns into paste instead of that lovely coarse texture that crunches so nicely
- The first time I made this I forgot the mustard under the crust and half of it fell off so that step really does matter
03 -
- Pat your salmon fillets dry before brushing with mustard so the crust adheres properly and doesn't slide off
- Let the assembled salmon sit for 5 minutes before baking to help the crust set better in the oven