Pistachio Crusted Salmon
A fast, flavorful and heart-healthy dinner
Print
Pin
Servings: 2
Calories: 409kcal
Ingredients
- 10 ounces salmon fillet 2 pieces 4-6 ounces each
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground pepper
- 1/3 cup unsalted, shelled pistachios
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 2 teaspoons honey
- 1/2 teaspoon lemon zest
- 1 medium clove garlic minced
- 1/2 teaspoon oregano
Instructions
- Preheat the oven to 375℉ and set the rack to the middle position. Lightly spray an oven-safe frying pan or other baking pan.
- Rinse the salmon fillets and pat them dry with a paper towel. Sprinkle half of the salt and pepper over the top and place them inside the frying pan. Set the salmon aside.
- Chop the pistachios finely.
- In a small bowl, combine the mustard, lemon juice, olive oil, and honey. Whisk well to combine. Add any remaining salt and pepper, the lemon zest, minced garlic, and oregano. Mix well to combine all of the ingredients.
- Add the chopped nuts to the bowl and stir well with a spatula or spoon to combine. Pat the nut mixture evenly over the salmon fillets in the pan.
- Bake the salmon for about 15 minutes or until the internal temperature registers 145℉ or the salmon is opaque inside and flakes easily with a fork.
Notes
This recipe doubles or triples easily.
To prevent overcooking, remove the pan from the oven when the salmon reaches 140ºF. Cover with foil and let it rest for a few minutes. The temperature will increase a bit more as it rests.
If you use salted pistachios, you may wish to use less or no salt in the recipe.
Nutrition
Calories: 409kcal | Carbohydrates: 13g | Protein: 33g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Cholesterol: 78mg | Sodium: 237mg | Potassium: 932mg | Fiber: 3g | Sugar: 8g | Vitamin A: 122IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 2mg
If you print this recipe, you can scan the QR code below to see updates and tips or leave a comment.
