Seafood Recipes

Pistachio-Crusted Salmon with Blistered Cherry Tomatoes

Pistachio Crusted Salmon

Within 30 minutes you can have this so yummy and rich flavor crusted salmon for lunch or dinner. Adding some pistachio nut and cherry tomatoes boosts the taste to a new level. Your family will love this one especially kids.

Ingredients for Easy Salmon Recipe :

  • 4 [6-oz.] salmon fillets
  • Sea salt and black pepper, to taste
  • 1/4 cup extra virgin olive oil, divided
  • 1/4 cup fresh lemon juice, divided
  • 1 tsp Dijon mustard
  • 1 1/2 tbsp runny honey
  • 1 garlic clove, finely minced
  • 1/2 cup pistachios, roughly chopped
  • 1 tsp ground cardamom
  • 1-pint cherry tomatoes
  • 6 cup mixed salad greens
  • 1 medium cucumber, diced
  • 1/2 medium red onion, thinly sliced
  • 1/4 cup Kalamata olives, chopped

How to Make Pistachio Crusted Salmon :

Step One:

Preheat oven to 375°F/190°C and line a large, rimmed baking sheet with a piece of parchment paper. Place salmon fillets on the prepared baking sheet and generously season with salt and black pepper, to taste. Set aside.

Pistachio-Crusted Salmon with Blistered Cherry Tomatoes - Step 1

Step Two:

In a small bowl, whisk together 2 tablespoons of olive oil with 3 tablespoons lemon juice. Add the mustard, honey, and garlic and whisk to combine.

Pistachio-Crusted Salmon with Blistered Cherry Tomatoes - Step 2

Step Three:

Brush each salmon fillet with the honey-mustard mixture until coated.

Pistachio-Crusted Salmon with Blistered Cherry Tomatoes - Step 3

Step Four:

Add chopped pistachios and ground cardamom to a small bowl and stir to combine.

Pistachio-Crusted Salmon with Blistered Cherry Tomatoes - Step 4

Step Five:

Evenly divide the pistachio mixture among the salmon fillets, gently pressing the mixture into each salmon fillet to ensure it adheres.

Pistachio-Crusted Salmon with Blistered Cherry Tomatoes - Step 5

Step Six:

Place the cherry tomatoes in a medium bowl and drizzle with one tablespoon olive oil. Season with salt and black pepper, to taste, and toss to combine.

Pistachio-Crusted Salmon with Blistered Cherry Tomatoes - Step 6

Step Seven:

Arrange the seasoned tomatoes around the salmon fillets and place them in the preheated oven to roast until the salmon is flaky and the cherry tomatoes are blistered approximately 13-15 minutes.

Step eight:

Meanwhile, combine the mixed salad leaves, cucumber, red onion, and Kalamata olives in a large bowl. Drizzle with the remaining olive oil and lemon juice and season with salt and black pepper, to taste, and toss to combine. Set aside.

Pistachio-Crusted Salmon with Blistered Cherry Tomatoes - Step 8

Step Nine:

Once baking time is complete, remove salmon and tomatoes from the oven serve.

Pistachio-Crusted Salmon with Blistered Cherry Tomatoes - Step 7

Serving Suggestions:

You can serve this crusted salmon immediately with the fresh salad on the side. Furthermore, you can try with healthy keto-friendly broccoli slaw salad. As a dessert after this lovely meal, you can try orange cranberry scones or a piece of chocolate layer cake.

Pistachio Crusted Salmon Recipe

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Pistachio-Crusted Salmon with Blistered Cherry Tomatoes

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Main Course American
Serves: 4
Prep Time: 15 minutes Cooking Time: 15 minutes Total Time: 30 minutes

A delicious salmon recipe for dinner, Try this, You will love.

Ingredients

  • 4 [6-oz.] salmon fillets
  • Sea salt and black pepper, to taste
  • 1/4 cup extra virgin olive oil, divided
  • 1/4 cup fresh lemon juice, divided
  • 1 tsp Dijon mustard
  • 1 1/2 tbsp runny honey
  • 1 garlic clove, finely minced
  • 1/2 cup pistachios, roughly chopped
  • 1 tsp ground cardamom
  • 1-pint cherry tomatoes
  • 6 cup mixed salad greens
  • 1 medium cucumber, diced
  • 1/2 medium red onion, thinly sliced
  • 1/4 cup Kalamata olives, chopped

Instructions

1

Pre-heat oven to 375°F and line a large, rimmed baking sheet with a piece of parchment paper or a Silpat® baking mat. Place salmon fillets on the prepared baking sheet and generously season with salt and black pepper, to taste. Set aside.

2

In a small bowl, whisk together 2 tablespoons of olive oil with 3 tablespoons lemon juice. Add the mustard, honey, and garlic and whisk to combine. Brush each fillet with the honey-mustard mixture until coated.

3

Add chopped pistachios and ground cardamom to a small bowl and stir to combine. Evenly divide the pistachio mixture among the salmon fillets, gently pressing the mixture into each fillet to ensure it adheres.

4

Place the cherry tomatoes in a medium bowl and drizzle with one tablespoon olive oil. Season with salt and black pepper, to taste, and toss to combine. Arrange the seasoned tomatoes around the salmon fillets and place them in the preheated oven to roast until the salmon is flakey and the cherry tomatoes are blistered approximately 13-15 minutes.

5

Meanwhile, combine the mixed salad leaves, cucumber, red onion, and Kalamata olives in a large bowl. Drizzle with the remaining olive oil and lemon juice and season with salt and black pepper, to taste, and toss to combine. Set aside.

6

Once baking time is complete, remove salmon and tomatoes from the oven. Serve immediately with the fresh salad on the side. Enjoy!

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