From decadent desserts to savory dinners, pistachios are good in just about anything.
And we aren’t just saying that because we grow them.
Pistachio-Crusted Baked Salmon
Pistachios elevate this simple dish to dinner party status
- 1 ½ lb whole salmon filet, skin on
- Kosher salt and freshly ground black pepper
- 1 tbsp fresh lemon juice
- 2 tsp olive oil
- 2 tsp honey
- 1 tsp Dijon mustard
- 1 clove fresh garlic, minced
- ¼ cup panko
- ⅓ cup crushed pistachios
- 2 tbsp freshly grated Parmesan cheese
- Zest of 1 lemon
- Lemon wedges for serving, optional
Preheat the oven to 400°F.
Line a large rimmed baking sheet with parchment paper. Place the salmon filet 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.
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°F to 130°F. Time will vary depending on the thickness of the salmon. Remove from the oven and serve immediately.