Pistachio Encrusted Salmon – a delicious recipe with unsalted pistachios, breadcrumbs, parmesan cheese, salt, olive oil, wild salmon. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Heat oven to 425 degrees.
2
Spray baking sheet with cooking spray.
3
In a small food processor combine nuts, breadcrumbs, cheese and salt.
4
Pulse mixture until fine.
5
Transfer nut mixture to a shallow bowl, drizzle with olive oil and toss with a fork until the crumbs are well moistened.
6
Spread the top of each fillet evenly with mustard.
7
Press the mustard coated side of each fillet into the crumb mixture to generously coat the fish.
8
Set the fillets, coating side up, on the pan.
9
Sprinkle the remaining crumb mixture over the fillets to form a thick encrustment.
10
Bake fillet until topping is crisp and browned and the fish is cooked through, approx 40 minutes depending on thickness.
341
kcal
Calories
23
g
Fat
6
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: ½ cup unsalted pistachios, shelled, ⅓ cup breadcrumbs, 2 tablespoons fresh grated parmesan cheese, ¼ teaspoon salt, and more.
Yes, Pistachio Encrusted Salmon falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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