Pistachio Crusted Salmon
25 min4
Pan-seared salmon fillets topped with a toasted pistachio crust bound with lemon, mustard, and garlic.
| prepPreheat oven to 375°F / 190°C | |||||
| prepLine baking sheet with parchment paper or aluminum foil | |||||
| 4 salmon fillets, 5–6 oz each | Pat salmon dry, season with salt & pepper | Press pistachio topping onto salmon fillets | Bake 375°F / 190°C, 11–13 min until cooked through | Plate, garnish with dill & lemon wedges | |
| Kosher salt | |||||
| Black pepper | |||||
| 1 tablespoon extra virgin olive oil | Whisk oil, lemon zest, juice, honey, mustard, garlic & cumin | Stir in pistachios | |||
| Zest of 1 lemon | |||||
| 1 tablespoon lemon juice | |||||
| 2 teaspoons honey | |||||
| 1 1/2 teaspoons Dijon mustard | |||||
| 1 garlic clove, minced | |||||
| 1/2 teaspoon ground cumin | |||||
| 85 g coarsely chopped pistachios | |||||
| Fresh dill, for serving (optional) | |||||
| Lemon wedges, for serving | |||||
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