Pistachio Crusted Salmon
This pistachio crusted salmon recipe yields a platter of juicy fillets with a crunchy, toasted topping of pistachios, Dijon mustard, honey, lemon, garlic, and cumin. They look like a restaurant entree but take less than 30 minutes to put together.
Zutaten
- 45-6 ounce salmon fillets
- 15 mlextra virgin olive oil
- Zest of 1 lemon
- 15 mllemon juice
- 10 mlhoney
- 8 mlDijon mustard
- 1garlic clove,minced
- 3 mlground cumin
- 180 mlcoarsely chopped pistachios ((3 ounces))
- Kosher salt
- Black pepper
- Fresh dill, (for serving (optional))optional
- Lemon wedges,optional
Zubereitung
Get ready. Preheat the oven to 375°F. Line a baking sheet with parchment paper or aluminum foil.
Prepare the salmon fillets. Pat the salmon fillets dry with paper towels. Place them on the lined baking sheet, spacing them about 1 inch apart. Season generously with salt and freshly ground pepper.
Prepare the pistachio topping. In a small bowl, whisk together the olive oil, lemon zest, 1 tablespoon lemon juice, honey, Dijon mustard, garlic, and cumin. Add the chopped pistachios and stir to combine.
Coat the salmon. Evenly divide the pistachio topping among the salmon fillets, pressing it into place so it sticks.
Bake the salmon. Bake the salmon for , or until the fillets are firm and just cooked through and the pistachio crust looks toasted and lightly browned.
Finish and serve. Transfer the salmon to a serving platter or individual plates. Garnish with some fresh chopped dill and lemon wedges.
