Pistachio Crusted Baked Salmon
Recipe from Two Peas and Their Pod
Baked Salmon with a simple pistachio parmesan crust can be on the dinner table in under 30 minutes. This salmon recipe is easy enough for a quick weeknight dinner or impressive enough to serve at a dinner party.
- 1 1/2 pound whole salmon fillet, skin on
- Kosher salt and freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 2 teaspoons olive oil
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1 clove fresh garlic, minced
- 1/4 cup panko
- 1/3 cup crushed pistachios
- 2 tablespoons freshly grated Parmesan cheese
- Zest of 1 lemon
- Lemon wedges for serving, optional
Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
Place the salmon fillet on the prepared baking sheet and pat dry with paper towels. Season with salt and pepper. Set aside.
In a small bowl, whisk together the lemon juice, olive oil, honey, Dijon mustard, and garlic.
In a small bowl, combine the panko, crushed pistachios, Parmesan cheese, and lemon zest. Set aside.
Drizzle the lemon honey mixture evenly over the salmon. It is ok if some of it runs off. Sprinkle the pistachio mixture evenly on top of the salmon. Gently press down so it sticks.
Place the pan in the oven and bake for 10 to 14 minutes or until the salmon flakes with a fork, the internal temperature should be between 125 to 130 degrees F. Time will vary depending on the thickness of the salmon.
Remove from the oven and serve immediately.
Calories: 355kcal | Carbohydrates: 9g | Protein: 37g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 96mg | Sodium: 155mg | Potassium: 956mg | Fiber: 1g | Sugar: 4g | Vitamin A: 133IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 2mg