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    Home » Recipes » Paleo Recipes

    Pistachio-Crusted Salmon Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · 2 Comments

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    A crunchy pistachio crust with a just a dash of tangy lemon juice tops off these simple baked salmon fillets. A little bit of honey and mustard adds depth to the flavor and just a sprinkling of fresh dill tops it all off.

    Pistachio-Crusted Salmon

    Nutritionally, salmon is always a winner – especially if it’s wild-caught. Wild-caught salmon is richer in Vitamin D, and it has more of those all-important Omega-3 fats. Pistachios are also high in Vitamin B6 and several different minerals, and they also have quite a bit of fiber.

    Like other nuts, they do have a fairly high ratio of Omega-6 to Omega-3 fats, but that’s why you’re eating them in small amounts on top of a big piece of Omega-3-rich salmon!

    This recipe is easy to cook and goes well with almost anything. It would be great with a simple bowl of soup or with a big leafy salad.

    If you have leftovers, it would also be great cold as a salad topper: there’s a built-in crunch from the nuts, and it makes a very refreshing change from chicken all the time.

    Pistachio-Crusted Salmon Recipe

    SERVES: 4 PREP: 15 min COOK: 20 min

    Ingredients

    • 4 wild salmon fillets
    • 1 cup raw pistachios, roughly chopped
    • ¼ cup lemon juice
    • 1 tbsp. Dijon or homemade coarse-grain mustard
    • 2 tbsp. raw honey
    • 1 tsp. fresh dill weed
    • Sea salt and freshly ground black pepper
    Pistachio-Crusted Salmon Recipe Preparation

    Preparation

    1. Preheat oven to 375 F.
    2. In a bowl, combine the pistachio, lemon juice, mustard, honey, dill, and season with salt and pepper to taste.
    3. Spread the pistachio mixture on top of each salmon filet, pressing lightly to make it stick.
    4. Place the salmon in the oven and bake, uncovered, for 15 to 20 minutes or until cooked through.
    5. Let the salmon rest for 2 to 4 minutes before serving.

    📖 Recipe

    Pistachio-Crusted Salmon Recipe

    Pistachio-Crusted Salmon Recipe

    This simple baked salmon recipe has a crunchy topping and a perfect combination of salty, sharp, and sweet tastes.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 people
    Calories 451 kcal

    Ingredients
      

    • 4 wild salmon fillets
    • 1 cup raw pistachios roughly chopped
    • ¼ cup lemon juice
    • 1 tbsp. Dijon or homemade coarse-grain mustard
    • 2 tbsp. raw honey
    • 1 tsp. fresh dill weed
    • Sea salt and freshly ground black pepper

    Instructions
     

    • Preheat oven to 375 F.
    • In a bowl, combine the pistachio, lemon juice, mustard, honey, dill, and season with salt and pepper to taste.
      1 cup raw pistachios, ¼ cup lemon juice, 1 tbsp. Dijon or homemade coarse-grain mustard, 2 tbsp. raw honey, 1 tsp. fresh dill weed, Sea salt and freshly ground black pepper
    • Spread the pistachio mixture on top of each salmon filet, pressing lightly to make it stick.
      4 wild salmon fillets
    • Place the salmon in the oven and bake, uncovered, for 15 to 20 minutes or until cooked through.
    • Let the salmon rest for 2 to 4 minutes before serving.

    Nutrition

    Calories: 451kcalCarbohydrates: 17gProtein: 40gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 11gCholesterol: 94mgSodium: 96mgPotassium: 1172mgFiber: 3gSugar: 10gVitamin A: 244IUVitamin C: 8mgCalcium: 57mgIron: 3mg
    Keyword pistachio, salmon
    Tried this recipe?Let us know how it was!

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    Sharing is caring!

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    Filed Under: Paleo Fish and Seafood Recipes, Paleo Recipes Tagged With: cooking: fast cook, cooking: fast prep, cooking: oven, diet: dairy-free, diet: egg-free, diet: shellfish-free, good for leftovers, Paleo Breakfast Recipes, Paleo Dinner Recipes, Paleo Low-Carb Recipes, Paleo Lunch Recipes

    Reader Interactions

    Comments

    1. Katie S

      June 26, 2023 at 12:53 pm

      5 stars
      I don’t think I’ve ever commented on a recipe, but after making this one for the past 5 years (maybe longer?), it’s one of my most repeated and asked for recipe shares. Kudos for making it simple enough that I can now whip it up by memory. And dare I say it’s almost better leftover too? Although there is usually never enough for the next day. Thanks again, and hope you have a great day!

      Reply
      • Paleo Leaper

        June 27, 2023 at 10:38 am

        Aww thanks for leaving a comment Katie, glad this is a hit feel free to experiment with our other recipes too!

        Reply
    5 from 2 votes (1 rating without comment)

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