Easy Pistachio Crusted Salmon With Cherry Tomatoes
Are you looking for a delicious dinner that’s easy to make, delicious, and super impressive for guests? This pistachio crusted salmon recipe is the perfect meal!
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You’ll love how easy this recipe is to make. It’s a creative, delicious recipe, and you’ve probably never tasted salmon quite like this before! The pistachios offer a unique flavor and a delicious crunch.
This delicious pistachio-crusted salmon is paired with incredible blistered cherry tomatoes, a unique and tasty side dish. Even better? This whole meal is SO nutritious! If you’re looking for an easy, elevated weeknight meal, you’ve got to make this pistachio-crusted salmon.
Want more delicious salmon recipes to try out? If you loved this easy recipe, and you’d like some more salmon dishes, you might love bacon wrapped salmon for a simple and tasty combination. Or for a different type of flavor combination, make this simple citrus salmon for a main course.
If you want to make some simple homemade seasoning to add to a salmon dish for another way to serve the fish, you could try some chili seasoning mix. Or go with a simple Mediterranean herb blend that’s great for chicken but also works well with salmon.
Table of Contents
Why This Recipe Works
- Simple Ingredients: This recipe uses easily accessible ingredients that come together to create a dish that’s both elegant and easy to make at home.
- Nutrient-Rich: Every component, from the salmon’s omega-3 fatty acids to the cherry tomatoes’ antioxidants, contributes to a meal that is as healthy as it is delicious.
- Versatile Side Options: While blistered cherry tomatoes are recommended, the salmon’s crunchy pistachio crust pairs beautifully with a variety of sides, allowing for customization based on preference or dietary needs.
- Perfect for Entertaining: This delicious dish’s unique and sophisticated flavor profile makes flaky salmon an excellent choice for dinner parties. It impresses guests with its gourmet appeal without requiring professional culinary skills.
What Does ‘Crusted’ Mean?
In the culinary world, the term ‘crusted’ refers to a technique used to coat a piece of meat or fish with a layer of crushed or ground ingredients, which can range from breadcrumbs and cheese to nuts and spices.
This coating serves two purposes: not only does it add a rich depth of flavor and texture contrast to the dish, but it also helps retain the moisture of the protein during the cooking process, ensuring the result is succulent and full of flavor.
The pistachio crust in this easy baked salmon recipe perfectly showcases this technique, offering a crunchy exterior that complements the fish’s natural tenderness and taste.
What’s In This Pistachio Crusted Salmon Recipe?
- Salmon fillets: The star of the dish, these fillets provide a tender and flavorful base, rich in omega-3 fatty acids, which are crucial for heart health and cognitive function.
- Sea salt and black pepper: Essential for seasoning, they enhance the natural flavors of the salmon and the pistachio crust, bringing out the subtle nuances of each ingredient.
- Extra virgin olive oil: A heart-healthy fat that’s used for cooking the salmon, adding a smooth, rich flavor and helping to crisp the pistachio crust to perfection.
- Fresh lemon juice: Adds a bright, tangy contrast to the rich flavors of the salmon and the nutty crust, while also aiding in digestion and providing a boost of vitamin C.
- Dijon mustard: Offers a sharp, tangy depth that complements the fatty richness of the salmon, creating a balance of flavors that’s both complex and delicious.
- Runny honey: Provides a gentle sweetness that contrasts beautifully with the mustard’s tanginess and the savory notes of the salmon, adding a layer of flavor that ties everything together.
- Garlic clove: A key aromatic that infuses the dish with a warm, earthy flavor, enhancing the overall savoriness and adding a hint of spice.
- Pistachios: Not just for crunch, these nuts add a unique, slightly sweet flavor and a load of nutrients, including antioxidants and healthy fats, elevating the crust’s texture and taste.
- Ground cardamom: A warm, slightly sweet spice that adds an exotic touch to the dish, pairing wonderfully with the pistachios and highlighting the salmon’s natural flavors.
- Cherry tomatoes: Blistered to perfection, these add a juicy, vibrant burst of sweetness and acidity, cutting through the richness of the salmon and adding a colorful visual appeal to the plate.
- Mixed salad greens: Provide a fresh, crunchy base that complements the soft, rich textures of the salmon, while also adding a variety of essential nutrients and fiber.
- Cucumber: Adds a crisp, refreshing texture and a mild taste that’s a perfect palate cleanser between bites of the savory, rich salmon.
- Red onion: Offers a sharp, slightly sweet flavor that brings a nice bite to the dish, balancing the richness of the salmon and the nuttiness of the pistachios.
- Kalamata olives: Contribute a bold, briny flavor that adds depth and a touch of Mediterranean flair to the dish, pairing beautifully with the lighter ingredients.
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
Substitutions and Variations
- Walnuts or almonds can be used in place of pistachios for the crust if preferred or due to availability. Each nut will bring its own unique flavor and nutritional profile to the dish.
- For a gluten-free option, ensure that all your ingredients, particularly any mustard or seasonings, are certified gluten-free. Also, crushed gluten-free crackers can be mixed with the nuts for an additional crispy texture.
- Maple syrup can be a delightful alternative to runny honey, offering a different sweet complexity to the mustard and lemon components of the dish.
- If Dijon mustard is too strong for your taste, milder whole-grain mustard can be used as a substitute.
- Lime juice can replace lemon juice for a more tropical twist on the flavor profile, complementing the salmon’s fatty richness with a zesty freshness.
- Those looking to increase the dish’s spiciness could add a pinch of cayenne pepper to the crust mixture or a finely chopped jalapeño to the salad.
- Arugula or baby spinach can be used instead of mixed salad greens for a different flavor and texture contrast with the rich, nutty salmon.
- Sun-dried tomatoes can offer a more intense, tangy flavor in place of cherry tomatoes, adding a chewy texture to the dish.
- For a low-carb option, the cherry tomatoes and honey can be reduced or omitted, focusing on the richness of the salmon and the flavorful crust.
How To Make Pistachio Salmon (Step By Step Directions)
- Preheat the oven to 375°F (190°C) and prepare a large, rimmed baking sheet with parchment paper or a Silpat® baking mat.
- Place salmon filets on the baking tray, seasoning them generously with salt and black pepper.
- In a small mixing bowl, combine 2 tablespoons of olive oil with 3 tablespoons of fresh lemon juice, Dijon mustard, honey, and minced garlic. Whisk these ingredients together until well combined.
- Applying the honey-mustard mixture to the top of the salmon fillet using a pastry brush, ensuring they are fully coated.
- Mix chopped pistachios and ground cardamom in another small bowl. Divide this pistachio mixture evenly among the salmon fillets, pressing gently to adhere it to the fish.
- Toss cherry tomatoes with 1 tablespoon of olive oil in a medium bowl, seasoning with salt and pepper before spreading them around the salmon fillets on the baking sheet.
- Roast in the preheated oven until the salmon is flaky and the tomatoes have blistered approximately 13-15 minutes.
- While the salmon cooks, prepare the salad in a large bowl of mixed greens, sliced cucumber, thinly sliced red onion, and Kalamata olives.
- Dress the salad with the remaining olive oil and lemon juice, season with salt and pepper to taste, and toss to ensure everything is evenly coated.
- Once the salmon and tomatoes are done, serve them immediately, accompanied by the freshly prepared side salad on the side.
Recipe Tips
- First, crush up your pistachios ahead of time. They’ll keep well if stored in an airtight container, so you can take care of this step in advance!
- On the note of crushing your pistachios, you don’t have to use a blender or food processor. Instead, you can just place them in a Ziploc bag and use a meat tenderizer to “chop” them!
- For extra flavor, consider marinating your salmon for a few hours in advance or overnight. It isn’t necessary, but it does help the marinade soak into the fish better!
Storing Tips
To store leftovers, place the cooled leftover salmon and any remaining salad in separate airtight containers before refrigerating. The salmon will keep for up to 3 days, while the salad, especially if already dressed, is best consumed within a day for optimal freshness.
Freezing is an option for the salmon; wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer bag or airtight container. It can be frozen for up to a month.
When you’re ready to enjoy it, thaw it overnight in the refrigerator. To retain its moisture and texture, the salmon should be reheated in the oven. Preheat your oven to 275°F (135°C), place the salmon on a baking sheet, and cover loosely with foil. Heat for about 15 minutes or until warmed through. Avoid microwaving, as it can dry out the fish and affect its flavor.
Serving Suggestions
This Pistachio Crusted Salmon pairs wonderfully with a variety of side dishes that complement its nutty and savory profile. For a wholesome meal, consider serving it with:
- Quinoa or Brown Rice: These grains make a great base for soaking up extra flavors and add a hearty element to your dish. You can also try combining flavors with something like cilantro lime rice.
- Roasted Vegetables: Root vegetables like carrots, parsnips, or roasted Brussels sprouts, tossed in olive oil and roasted until caramelized, offer a sweet and earthy contrast.
- Sautéed Greens: Greens such as kale, spinach, or Swiss chard can be quickly sautéed in a bit of garlic and olive oil for a simple yet flavorful side.
- Potato Salad: A light, herby potato salad, perhaps dressed with olive oil and lemon, is a great way to add a refreshing and creamy texture without overpowering the main dish. Alternatively, a pasta salad such as a dill pasta salad works well.
- Couscous Salad: A couscous salad with plenty of fresh herbs, lemon juice, and cherry tomatoes provides a light and zesty accompaniment that enhances the Mediterranean feel of the salmon.
- Grilled Asparagus: Grilled until tender and slightly charred, asparagus spears make a visually appealing and tasty side that meshes well with the salmon’s rich flavor.
Recipe FAQs
Salmon needs to be 125 to 130 degrees Fahrenheit when you use a meat thermometer
to check the fish. You can also press down on the filet, and it is done if the fish flakes away. But the safest way to know is a meat thermometer.
Yes, you can definitely use skin-on salmon fillets for this recipe. The skin will help keep the salmon moist during cooking. Just remember to place the skin side down on the baking sheet and press the pistachio mixture onto the flesh side of the salmon.
For a nut-free version, you can substitute the pistachios with a mixture of seeds, such as pumpkin seeds or sunflower seeds, ground to a similar consistency. This will still give a crunchy crust but without the use of nuts.
To ensure this recipe is gluten-free, you should use a gluten-free dijon mustard. Most dijon mustards are naturally gluten-free, but it’s always best to check the label to be sure. Additionally, ensure that any other additives or side dishes are gluten-free.
Yes, you can prepare the salmon with the pistachio crust and marinate it overnight in the refrigerator. However, I recommend adding the pistachio crust just before baking to prevent it from becoming soggy. The tomatoes and salad can also be prepared ahead of time, but dress the salad just before serving to keep it fresh.
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Easy Pistachio Crusted Salmon with Cherry Tomatoes
Ingredients
- 4 salmon fillets 6 oz
- Sea salt and black pepper to taste
- ¼ c (59 ⅐ ml) extra virgin olive oil divided
- ¼ c (59 ⅐ ml) fresh lemon juice divided
- 1 t Dijon mustard
- 1½ T (1 ½ T) runny honey
- 1 garlic clove finely minced
- ½ c (61 ½ g) pistachios roughly chopped
- 1 t ground cardamom
- 1 pint (473 ⅙ ml) cherry tomatoes
- 6 c (240 g) mixed salad greens
- 1 medium cucumber diced
- ½ medium red onion thinly sliced
- ¼ c (33 ¾ g) Kalamata olives chopped
Instructions
- Preheat the oven to 375°F (190°C) and prepare a large, rimmed baking sheet with parchment paper or a Silpat® baking mat.
- Place salmon filets on the baking tray, seasoning them generously with salt and black pepper.4 salmon fillets,Sea salt and black pepper
- In a small mixing bowl, combine 2 tablespoons of olive oil with 3 tablespoons of fresh lemon juice, Dijon mustard, honey, and minced garlic. Whisk these ingredients together until well combined.¼ c extra virgin olive oil,¼ c fresh lemon juice,1 t Dijon mustard,1½ T runny honey,1 garlic clove
- Applying the honey-mustard mixture to the top of the salmon fillet using a pastry brush, ensuring they are fully coated.
- Mix chopped pistachios and ground cardamom in another small bowl. Divide this pistachio mixture evenly among the salmon fillets, pressing gently to adhere it to the fish.½ c pistachios,1 t ground cardamom
- Toss cherry tomatoes with 1 tablespoon of olive oil in a medium bowl, seasoning with salt and pepper before spreading them around the salmon fillets on the baking sheet.1 pint cherry tomatoes
- Roast in the preheated oven until the salmon is flaky and the tomatoes have blistered approximately 13-15 minutes.
- While the salmon cooks, prepare the salad in a large bowl of mixed greens, sliced cucumber, thinly sliced red onion, and Kalamata olives.6 c mixed salad greens,1 medium cucumber,½ medium red onion,¼ c Kalamata olives
- Dress the salad with the remaining olive oil and lemon juice, season with salt and pepper to taste, and toss to ensure everything is evenly coated.
- Once the salmon and tomatoes are done, serve them immediately, accompanied by the freshly prepared side salad on the side.
Notes
- First, crush up your pistachios ahead of time. They’ll keep well if stored in an airtight container, so you can take care of this step in advance!
- On the note of crushing your pistachios, you don’t have to use a blender or food processor. Instead, you can just place them in a Ziploc bag and use a meat tenderizer to “chop” them!
- For extra flavor, consider marinating your salmon for a few hours in advance or overnight. It isn’t necessary, but it does help the marinade soak into the fish better!
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