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.
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
Protein: 56g / %
Carbs: 18g / %
Fat: 42g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 4 wild salmon fillets
- 1 cup raw pistachios, roughly chopped
- 1/4 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
- Preheat oven to 375 F.
- In a bowl, combine the pistachio, lemon juice, mustard, honey, dill, and season with salt and pepper to taste.
- Spread the pistachio mixture on top of each salmon filet, pressing lightly to make it stick.
- 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.