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This pistachio-crusted salmon recipe makes ordinary salmon extra special by topping it with a flavorful crust. You can have it on the table in under 30 minutes for a quick weeknight meal or a dinner party for guests. Serve it with a chilled glass of Sauvignon Blanc.
Ingredients
- ¼ cup crushed pistachios
- 2 tablespoons panko bread crumbs
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon butter, melted
- 4 (6 ounce) fillets salmon with skin, center cut
- salt and ground black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 4 lemon wedges
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Combine pistachios, bread crumbs, Parmesan cheese, and butter in a small bowl; stir with a fork until evenly combined.
Step 3
Lightly season salmon fillets with salt and pepper on both sides.
Step 4
Heat olive oil in a large oven-safe skillet over medium heat. Sear salmon fillets, flesh-side down, for 2 to 3 minutes. Turn heat off and flip salmon pieces over so skin side is down.
Step 5
Brush tops of salmon evenly with Dijon mustard. Top with pistachio mixture, pressing mixture down onto salmon.
Step 6
Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes. Serve with lemon wedges.
Tips
Salmon fillets that are 1- to 1 1/4-inch thick work best.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 459 | |
| % Daily Value * | |
| Total Fat32g | 41% |
| Saturated Fat7g | 36% |
| Cholesterol108mg | 36% |
| Sodium322mg | 14% |
| Total Carbohydrate7g | 2% |
| Dietary Fiber2g | 5% |
| Total Sugars1g | |
| Protein36g | |
| Vitamin C17mg | 86% |
| Calcium52mg | 4% |
| Iron1mg | 6% |
| Potassium713mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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