Pistachio Crusted Salmon

Method6 steps · about 21 min

1. 1

   Step 1: Heat the oven to 375°F (190°C) and line a baking sheet with parchment paper or aluminum foil. Have the lemon zest prepared, garlic minced and pistachios coarsely chopped.

2. 2

   Step 2: Pat the four salmon fillets dry and arrange them on the lined baking sheet about 1 inch apart. Season generously with kosher salt and freshly ground black pepper.

   Uses 4 salmon fillets, each 5–6 ounces · Kosher salt for seasoning the salmon · Freshly ground black pepper for seasoning the salmon

3. 3

   Step 3: In a small bowl, whisk together the olive oil (1 tablespoon), zest of one lemon, tablespoon of lemon juice (1 tablespoon), honey (2 teaspoons), Dijon mustard (1½ teaspoons), minced garlic (1) and ground cumin (½ teaspoon). Stir in the chopped pistachios (3 ounces).

   Uses 1 tablespoon extra virgin olive oil · Zest of 1 lemon · 1 tablespoon lemon juice · 2 teaspoons honey · 1½ teaspoons Dijon mustard · 1 garlic clove, minced · ½ teaspoon ground cumin · 3 ounces coarsely chopped pistachios (¾ cup)

4. 4

   Step 4: Divide all the pistachio topping from step 3 evenly among the four seasoned fillets from step 2. Press it gently into place so it adheres.

   Uses Complete four seasoned salmon fillets · Complete pistachio topping

5. 5

   Step 5: Bake the topped salmon from step 4 in the heated oven for about 11–13 minutes, checking from 11 minutes. The crust should be toasted and lightly browned, and the fish should be cooked through. Check that the thickest part of each fillet reaches 145°F (63°C); continue cooking if needed.

   Check cooked salmon and toasted crust · 11 minUses Complete pistachio-topped salmon fillets

6. 6

   Step 6: Transfer the cooked salmon from step 5 to a serving platter or individual plates. Garnish with the optional chopped dill and serve with the lemon wedges.

   Uses Complete cooked pistachio-crusted salmon · Fresh chopped dill for serving, optional · Lemon wedges for serving