THE RECIPE JOURNAL · Main Course
Crunchy Pistachio Salmon Roasted in the Oven
This recipe combines tender salmon with a delightful crunchy pistachio crust for a perfect balance of flavors and textures. It’s easy to prepare and makes a delicious, healthy meal that will impress your family and friends.
FROM THE KITCHEN • Crunchy Pistachio Salmon Roasted in the Oven
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 375°F (190°C). Line a baking sheet with foil and give it a quick spray with cooking spray to keep things from sticking.
02
Step 2
Melt the butter in a microwave-safe bowl—about 15 to 30 seconds should do it—and then let it cool a bit before stirring in the grapeseed oil.
03
Step 3
Lay the salmon fillets skin-side down on the prepared baking sheet. Brush them generously with the butter and oil mixture, then sprinkle 1 1/2 teaspoons of the Greek seasoning over the top.
04
Step 4
In a small bowl, combine the crushed pistachios, bread crumbs, and the remaining teaspoon of Greek seasoning. Sprinkle this mixture evenly over each piece of salmon.
05
Step 5
Pop the salmon in the oven and roast it until it flakes easily with a fork, which usually takes around 20 minutes. Enjoy!
Why you’ll love it
This dish combines tender, flaky salmon with a crunchy pistachio crust that adds a delightful texture. It’s packed with healthy fats and proteins, making it both nutritious and satisfying. Plus, it’s easy to prepare, perfect for a quick weeknight dinner or a special occasion.
How to serve
This pairs wonderfully with a fresh green salad or steamed vegetables like asparagus or broccoli. A side of quinoa or wild rice also complements the nutty flavors well. A squeeze of lemon over the top brightens the dish and adds a nice citrus contrast.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in the oven or microwave to keep the crust as crisp as possible. Avoid freezing as it can affect the texture of both the fish and the pistachio coating.
