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A serving of baked salmon fillet topped with a golden, crispy herb crust is plated alongside a bundle of tender asparagus spears. Both are presented on a dark, round plate.
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Pistachio Crusted Salmon Recipe

Prep Time25 minutes
WORK TIME15 minutes
Cuisine: World
Servings: 5 yields

Ingredients

For the salmon:

  • 4-5 Salmon fillets
  • ½ cup Pistachios *you can use any other nuts
  • 2 tablespoons Coriander/parsley leaves chopped
  • 2 tablespoons Mint leaves chopped
  • 1-2 garlic cloves minced
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons Lemon juice
  • ⅓ cup Breadcrumbs
  • 1-2 tablespoons Dijon mustard

For serving (optional):

  • Asparagus
  • 1-2 teaspoons Olive oil
  • 2 tablespoons 30g Butter, unsalted
  • 2 tablespoons Lemon juice
  • Lemon zest from one lemon

Instructions

  • DIRECTIONS
    1. For the salmon: Preheat oven to 375F (190C). Line baking tray with parchment paper and set aside.
    2. Make the crust mixture: place pistachios in a blender and blend into fine crumbs (you also can do It by chopping with a knife), transfer into a bowl. Then dd breadcrumbs, garlic, parsley, mint, salt, pepper, lemon juice and mix well.
    3. Place salmon on the prepared baking sheet. Season each fillet with salt and pepper. Brush each salmon fillet with mustard, then sprinkle the crust mixture on top of each fillet and lightly press.
    4. Bake for 15 minutes or until salmon flakes easily with fork.
    5. For the side (optional): cut the ends of the asparagus.
    6. Fill a large pot with water and bring to a boil. When boiling, blanch the asparagus for 30 seconds. Then, immediately transfer to a bowl with ice water and allow to cool.
    7. In a medium pan, drizzle olive oil and add butter. Melt over medium heat. Add the asparagus. Add lemon zest and sauté for 2 minutes.
    8. Serve with baked salmon.

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