Pistachio Herb Crusted Salmon (Printable)

Golden-crusted salmon with pistachio herbs and fresh greens

# List of ingredients:

→ For the Salmon

01 - 4 (6 oz) skinless salmon fillets
02 - Salt and freshly ground black pepper, to taste
03 - 1 tbsp olive oil

→ For the Pistachio Herb Crust

04 - 2/3 cup unsalted shelled pistachios
05 - 1/4 cup fresh parsley leaves
06 - 2 tbsp fresh dill fronds
07 - 1 tbsp fresh chives
08 - 1 tsp lemon zest
09 - 1 clove garlic
10 - 1/2 tsp sea salt
11 - 2 tbsp olive oil
12 - 2 tsp Dijon mustard

→ For the Spring Greens Salad

13 - 4 cups mixed baby spring greens
14 - 1 cup thinly sliced radishes
15 - 1/2 cup sugar snap peas, thinly sliced
16 - 1/4 cup crumbled feta cheese (optional)
17 - 2 tbsp extra-virgin olive oil
18 - 1 tbsp lemon juice
19 - Salt and pepper, to taste

# Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat the salmon fillets dry and season with salt and pepper. Place them on the prepared baking sheet.
03 - In a food processor, combine pistachios, parsley, dill, chives, lemon zest, garlic, and sea salt. Pulse until coarsely chopped. Add 2 tbsp olive oil and pulse again until the mixture starts to clump together.
04 - Brush the top of each salmon fillet with Dijon mustard. Press the pistachio-herb mixture evenly onto the mustard-coated side of each fillet.
05 - Drizzle 1 tbsp olive oil over the crusted salmon. Bake for 12–15 minutes, or until the salmon is just cooked through and the crust is golden.
06 - Meanwhile, in a large bowl, toss the spring greens, radishes, sugar snap peas, and feta (if using) with olive oil, lemon juice, salt, and pepper.
07 - To serve, plate the spring greens salad and top with a pistachio herb crusted salmon fillet. Serve immediately.

# Expert Advice:

01 -
  • The pistachio crust transforms simple salmon into restaurant-worthy elegance
  • Fresh spring greens keep the meal feeling light and vibrant
  • Ready in just 35 minutes but tastes like you spent hours
02 -
  • Do not overprocess the pistachio mixture or youll end up with paste instead of a textured crust
  • The mustard layer is absolutely crucial for keeping that crust attached during baking
  • Let the salmon rest for just 2 minutes after baking to help the crust set
03 -
  • Watch the crust carefully in the last few minutes, pistachios can go from golden to dark quickly
  • If serving a crowd, the salmon holds its temperature well for about 15 minutes after baking

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