Salmon filets are coated with honey mustard, crusted in pistachios, and baked. Serve with a side salad.
Baked salmon is a quick and easy dinner to make any day of the week. Pistachio-crusted salmon takes a simple salmon filet and makes it feel extra special. You will coat salmon fillets in a homemade honey-mustard marinade. Then coat the filets with crushed pistachios. Bake the salmon with cherry tomatoes. Once the salmon is finished baking, serve it alongside a simple tossed salad and roasted tomatoes. This is a one-pan dish perfect for busy weeknight cooking.
Pistachio Crusted Salmon
Pistachio Crusted Salmon Ingredients
- Salmon fillets
- Salt and black pepper
- Extra virgin olive oil
- Fresh lemon juice
- Dijon mustard
- Honey
- Garlic clove
- Pistachios
- Ground cardamom: use leftovers to make Cardamom Coffee or Chicken Schwarma Recipe for Instant Pot
- Cherry tomatoes
- Mixed salad greens
- Cucumber, diced
- Red onion, thinly sliced
- Kalamata olives, chopped
How to Make Pistachio Crusted Salmon
Preheat the oven to 375°F and line a large, rimmed baking sheet with a piece of parchment paper or a baking mat. Place salmon fillets on the prepared baking sheet. Generously season with salt and black pepper, to taste. Set aside.
In a small bowl, whisk together 2 tablespoons of olive oil with 3 tablespoons of lemon juice. Add the mustard, honey, and garlic and whisk to combine. Brush each fillet with the honey-mustard mixture until well coated.
Add chopped pistachios and ground cardamom to a small bowl and stir to combine. Cardamom is probably not a spice in your spice rack. It is a unique flavor and definitely worth having on hand. But you can skip it if you don’t have it.
Evenly divide the pistachio mixture among the salmon fillets. Gently press the mixture into each fillet to ensure it adheres.
Place the cherry tomatoes in a medium bowl and drizzle with one tablespoon of olive oil. Season with salt and black pepper, to taste, and toss to combine.
Arrange the seasoned tomatoes around the salmon fillets on the baking sheets. Place the salmon and tomatoes in the preheated oven to roast until the salmon is flakey and the cherry tomatoes are blistered. This should take approximately 13-15 minutes.
Meanwhile, make the salad. 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 the oven. Serve immediately with the fresh salad on the side.
Pistachio Crusted Salmon
Ingredients
- 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 garlic clove finely minced
- 1/2 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 c. Kalamata olives chopped
Instructions
- Preheat the oven to 375°F and line a large, rimmed baking sheet with a piece of parchment paper or 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 of olive oil. Season with salt and black pepper, to taste, and toss to combine.
- Arrange the seasoned tomatoes around the salmon fillets and place them in the preheated 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 the oven. Serve immediately with the fresh salad on the side.