Herb-Pistachio crusted Salmon
If you're looking for a quick and healthy lunch or dinner idea, I definitely recommend trying this flavorful salmon. It’s perfect for a quick lunch, a cozy date night or even meal prep.
Now, let me start by saying I’m not a fish eater. But my partner is and I’ve been making this dish for him regularly for over a year. He absolutely loves it and he’s actually the one who encouraged me to share it with you, because he says it’s one of the best salmon dishes he’s ever had.
What makes this salmon special is the crunchy, flavorful topping I add on top. It’s made with fresh parsley, pistachios, dill, garlic, panko breadcrumbs, lemon zest, lemon juice, olive oil and a mix of spices. I blend everything together in a food processor and spread it over the salmon before baking. But you also have the option to add the topping just in the last 5–8 minutes of baking, that way it stays a bit softer and doesn’t crisp up as much. In this recipe, I did both: I added some at the beginning and sprinkled a bit more on top during the last 5 minutes before taking it out of the oven.
What to serve on the side?
This dish pairs beautifully with a variety of side dishes, like:
- Rice
- Pasta
- Salad
- Avocado
- Garlic bread
Frequently asked questions
1. How should I store leftover salmon?
Let it cool completely, then store it in an airtight container in the fridge. It’s best eaten within 2–3 days.
2. Can I meal prep this recipe? For how many days?
Yes! It works great for meal prep. Store it in the fridge for up to 3 days. I recommend reheating gently before serving.
3. Why did my salmon turn out dry?
It was probably overcooked. Salmon doesn’t need too long in the oven!
4. Why do I need to brush it with mustard before adding the crust?
The mustard helps the crust stick, and it also adds a subtle tangy flavor that pairs perfectly with the herbs.
5. Can I skip the dill or pistachios?
Absolutely. You can leave them out or swap them for herbs and nuts you like.
8. Can I cook it in the air fryer?
Yes, you can! Just adjust the cooking time. It will take around 12 minutes at 180C. Keep an eye on the crust so it doesn’t burn.
9. Can I make the crust ahead of time?
Definitely. You can prep the crust mixture and store it in the fridge for up to 3 days.
Ingredients you will need for this recipe:
Salmon fillets: Skin salmon adds extra flavor and crispiness when seared.
Olive oil: Helps create a crispy skin and prevents sticking to the pan.
Salt and Pepper: To enhance the flavor of the salmon.
Mustard: Adds a subtle tang and helps the crust stick to the fish.
For the crust:
A handful of parsley: Fresh and bright, parsley adds a refreshing herbal note.
Pistachios: Adds crunch and a rich, nutty flavor that pairs beautifully with the salmon.
Panko breadcrumbs: Gives the crust a light, crispy texture.
Garlic: If you don’t like garlic, just leave it out.
Dill: A classic herb for fish, especially salmon.
Lemon zest: Adds a bright citrus flavor that lifts the dish.
Lemon juice: Adds acidity to balance the richness of the salmon and nuts.
Olive oil: Binds the crust ingredients together and helps it brown beautifully when baked.
Seasonings: Lemon-pepper, hot paprika, chili flakes, salt.
Step by step instructions with photos:
1. First, throw all the crust ingredients into a food processor and pulse until everything is nicely chopped and mixed together.
2. Preheat your oven to 180C (fan).
3. Season the salmon fillets with salt and pepper. Then, heat some olive oil in a pan and sear the salmon skin side down until it’s crispy and golden. (about 3 minutes over high heat, only the skin side!)
4. Transfer the salmon to a baking sheet lined with baking paper.
5. Brush the top of the salmon with a thin layer of mustard, this helps the crust stick and adds great flavor.
6. Spread the crust mixture on top of the salmon. You can put half of it on now and save the rest to sprinkle on during the last 5 minutes of baking, or just add it all at once. Both ways work well!
7. Pop the salmon in the oven and bake for about 18 to 20 minutes (depending on the thickness) .
8. Take it out, serve and enjoy!
Herb-Pistachio crusted Salmon
If you're looking for a quick and healthy lunch or dinner idea, I definitely recommend trying this flavorful salmon. It’s perfect for a quick lunch, a cozy date night or even meal prep.
Ingredients
- 2 salmon fillets, skin on (I used 2x200g)
- Olive oil, for searing the skin
- Salt and Pepper, to taste
- Mustard, to brush the salmom with
- A handful of parsley
- 15g pistachios
- 35g panko breadcrumbs
- 2 small cloves of garlic
- Dill, less than a handful
- Zest of half a lemon
- Juice of half a lemon
- 30g Olive oil
- Seasonings: 1 tsp lemon-pepper, 1/2 tsp hot paprika, 1/2 tsp chili flakes, 1/2 tsp salt
Instructions
- First, throw all the crust ingredients into a food processor and pulse until everything is nicely chopped and mixed together.
- Preheat your oven to 180C (fan).
- Season the salmon fillets with salt and pepper. Then, heat some olive oil in a pan and sear the salmon skin side down until it’s crispy and golden. (about 3 minutes over high heat, only the skin side!)
- Transfer the salmon to a baking sheet lined with baking paper.
- Brush the top of the salmon with a thin layer of mustard, this helps the crust stick and adds great flavor.
- Spread the crust mixture on top of the salmon. You can put half of it on now and save the rest to sprinkle on during the last 5 minutes of baking, or just add it all at once. Both ways work well!
- Pop the salmon in the oven and bake for about 18 to 20 minutes (depending on the thickness)
- Take it out, serve and enjoy!
Nutrition Facts
Calories
564Fat
37 gSat. Fat
5 gCarbs
19 gFiber
3 gNet Carbs
16 gSugar
2 gProtein
38 gSodium
330 mgCholesterol
94 mg
