Pistachio Crusted Salmon with Zucchini Caprese Salad
recipe by Sidney Fry MS, RD | photography by Big Dreamz Creative
There are few things easier and more elegant to prepare than a whole side of salmon. Pistachios lend a buttery, nutty balance to the hardy fish, while Dijon and fresh lemon add a bright, refreshing punch. Salmon is not only easy to find and reasonably priced, but it’s also loaded with heart-healthy omega-3 fats and stands up well to the bold flavors in this recipe. And roasting it with the skin on will lock in moisture and all those heart-healthy fats; the meat will slide right off when ready to serve.
FISH TIP: A crisp crust creates a barrier that prevents fishy aromatics from lingering in your house all day.
serves 4
INGREDIENTS
Pistachio Crusted Salmon
3 tablespoons olive oil
1 tablespoon Dijon mustard
2 cloves garlic, crushed
1 tablespoon fresh lemon juice
1 tablespoon maple syrup or honey
1/2 teaspoon kosher salt
1/2 cup plus 2 tablespoons of finely chopped pistachios, divided
1 pound wild or sustainable skin-on salmon fillet
Fresh lemon slices, for serving
DIRECTIONS
Preheat oven to 375°.
Combine oil, mustard, garlic, lemon juice, maple syrup, salt and 2 tablespoons pistachios in a mini food processor. Pulse 5-7 times, then process until smooth. If you don’t have a mini processor you can vigorously whisk all ingredients together until smooth.
Pat salmon dry. Place on parchment-lined baking sheet. Spread mustard mixture over salmon; top with remaining ½ cup pistachios. Using the back of a spoon, gently press pistachios into salmon.
Bake at 375° 14-17 minutes (depending on size and thickness of salmon) or until desired degree of doneness. Serve with fresh lemon slices and Zucchini
Caprese Salad.
Zucchini Caprese Salad
Combine 2 cups zucchini noodles, one cup halved cherry tomatoes in a medium bowl. Drizzle with 2 tablespoons extra virgin olive oil, one tablespoon balsamic vinegar, 1/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper. Toss to coat. Top with 1/2 cup thinly sliced basil and 2 ounces fresh mozzarella pearls. Toss to coat.
Sidney Fry is a two-time James-Beard-Award-winning food and nutrition writer who loves creating simple, healthy recipes and thoughtful, actionable content for the hungry consumer. A healthy living proactivist, Sidney is also a registered dietitian nutritionist, recipe developer and mama of three based in Birmingham, Alabama.