Salmon with Pistachio Crust
Salmon with pistachio crust is a super simple dish that's still elegant enough to impress your friends and family! The pistachios create a rich and nutty crust that perfectly compliments the buttery salmon. All you'll need is a glass of crisp white wine to enjoy it with!
Ingredients
- 1 lb wild caught salmon filet
- 1 tbsp dijon mustard
- 1/3 cup crushed pistachios
- 1 clove garlic, minced, OR 1/2 tsp granulated garlic
- 1/4 tsp kosher salt
- 1/4 tsp fresh cracked black pepper
- 2 tbsp unsalted butter, cubed
- 1 lemon, sliced
Instructions
- Preheat your oven to 375F
- Crush up your pistachios into small pieces. You can use a food processor or put the nuts into a ziplock baggie and crush with a rolling pin.
- Place salmon on a baking sheet lined with parchment paper. Brush with dijon mustard and sprinkle with the minced garlic, salt and pepper. Pat down the pistachio pieces on top.
- Place lemon slices on top of the pistachio crust and top with butter cubes.
- Cook uncovered in the oven for 8-12 minutes depending on the thickness of the fish. Remove when temp is 135-140 in order for carry over cooking to reach target temperature of 145F.
Notes
- You can substitute olive oil for butter.
- If you don't have pistachios, you can substitute almonds, walnuts, pecans or hazelnuts.
- If you want to cook this on a grill, assemble your salmon on aluminum foil to cook directly on the grill. Cover with more foil if nuts start to get too dark before cooking is complete.
- This dish is gluten free, dairy free, and keto!
Tried this recipe?Let us know how it was!