Pistachio Crusted Salmon
Pistachio Crusted Salmon, an easy gourmet style dinner that will impress the family and surprise you with delicious flavor. A 20 minute meal.
Servings: 4
Equipment
- sharp knife
- mixing bowl
- baking sheet
Ingredients
- 1½ lb salmon 4-6oz filets
- ½ tsp olive oil *to keep it from sticking
- ¾ cup pistachios, shelled
- 2 Tbsp maple syrup *see notes
- ¼ tsp salt
- ¼ tsp black pepper
- 2 cloves garlic, minced
- 1 Tbsp mayonnaise
- 1 Tbsp dijon mustard
- 1 Tbsp lemon juice, fresh squeezed
Instructions
- Preheat the oven to 375° Place salmon on a parchment-lined baking tray, pat it dry with a paper towel. Be sure to have the skin side down if the salmon has skin.
- Chop the pistachios, add them to a medium sized bowl. Add the seasoning, minced garlic, dijon, mayonnaise, maple syrup, lemon. Stir well.
- Evenly divide the pistachio mixture on top of the salmon fillets and coat them completely. Press the pistachio mix down with the back of a spoon. Drizzle the salmon with a pinch or spritz of oil and bake in the oven for 12-15 minutes or until salmon is cooked through.
- Plate the salmon with sides of choice and enjoy!
Notes
* use wild caught or farm raised salmon.
*chopped almonds or cashews will also work well.
*Chop the pistachios into perfect size. Do not chop the pistachios too small, you will loose the great texture, but also be sure to chop them enough so they can stick to the top of the salmon well.
*honey will also work in place of maple syrup.
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Serving: 1filet | Calories: 427kcal | Carbohydrates: 14g | Protein: 39g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 285mg | Potassium: 1106mg | Fiber: 3g | Sugar: 8g | Vitamin A: 170IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 2mg