Pistachio-Crusted Salmon with Blistered Cherry Tomatoes is a flavorful and healthy recipe perfect for any holiday dinner. Wild salmon is encrusted with pistachios and roasted to perfection.
Blistered cherry tomatoes and thyme sprig complete this beautiful and delicious dish. The best part about this recipe is that it is relatively easy to make, yet it looks like you spent hours in the kitchen. Pistachio-Crusted Salmon with Blistered Cherry Tomatoes is sure to impress your guests and become a new holiday tradition.
This a popular recipe, and for good reason!
Pistachio-Crusted Salmon with Blistered Cherry Tomatoes is a popular recipe, and for good reason! The combination of Pistachio-Crusted Salmon with Blistered Cherry Tomatoes is a favorite among many people because it is not only healthy but also very tasty. This recipe is perfect for a healthy and delicious dinner that will leave you feeling full and satisfied. The Pistachio-Crusted Salmon with Blistered Cherry Tomatoes is a great option for those who are looking for a lean protein source, and the blistered cherry tomatoes add a lovely sweetness and acidity to the dish. This recipe is sure to become a family favorite!
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Prep time: 15 minutes
Cook time: 15 minutes
Serves: 4
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Ingredients
Ingredients:
- 4 6-oz. salmon fillets
- Sea salt and black pepper, to taste
- ¼ c. extra virgin olive oil, divided
- ¼ c. fresh lemon juice, divided
- 1 t. Dijon mustard
- 1½ T. runny honey
- 1 garlic clove, finely minced
- ½ c. pistachios, roughly chopped
- 1 t. ground cardamom
- 1-pint cherry tomatoes
- 6 c. mixed salad greens
- 1 medium cucumber, diced
- ½ medium red onion, thinly sliced
- ¼ c. Kalamata olives, chopped
Instructions
Directions:
- Preheat oven to 375°F and line a large, rimmed baking sheet with a piece of parchment paper or a Silpat® baking mat. Place salmon fillets on the prepared baking sheet and generously season with salt and black pepper, to taste. Set aside.
- In a small bowl, whisk together 2 tablespoons olive oil with 3 tablespoons lemon juice. Add the mustard, honey, and garlic and whisk to combine. Brush each fillet with the honey-mustard mixture until coated.
- Add chopped pistachios and ground cardamom to a small bowl and stir to combine. Evenly divide the pistachio mixture among the salmon fillets, gently pressing the mixture into each fillet to ensure it adheres.
- Place the cherry tomatoes in a medium bowl and drizzle with one tablespoon of olive oil. Season with salt and black pepper, to taste, and toss to combine. Arrange the seasoned tomatoes around the salmon fillets and place in the preheated oven to roast until the salmon is flakey and the cherry tomatoes are blistered approximately 13-15 minutes.
- Meanwhile, combine the mixed salad leaves, cucumber, red onion, and Kalamata olives in a large bowl. Drizzle with the remaining olive oil and lemon juice and season with salt and black pepper, to taste, and toss to combine. Set aside.
- Once baking time is complete, remove the salmon and tomatoes from the oven. Serve immediately with the fresh salad on the side. Enjoy!
Substitutions
Pistachio-Crusted Salmon with Blistered Cherry Tomatoes is a delicious recipe that is perfect for a special dinner. However, if you don't have all of the ingredients on hand, there are some substitutes that you can use. For the pistachios, you can use any type of nut that you have on hand. Almonds, pecans, or even bread crumbs would work well. For the salmon, any type of fish would be good, but you may want to avoid fish that is too oily. Halibut or cod would be good options. And for the cherry tomatoes, you could use regular tomatoes or even canned diced tomatoes. With these substitutions, you can easily make this Pistachio-Crusted Salmon with Blistered Cherry Tomatoes recipe even if you don't have everything on hand.
Storage
Pistachio-Crusted Salmon with Blistered Cherry Tomatoes is a delicious and healthy recipe that is perfect for a quick and easy weeknight meal. The recipe can be made in under 30 minutes, and it is packed with nutrients and flavor.
The leftovers can be stored in the fridge for up to 3 days.
Top 5 tips
Pistachio-Crusted Salmon with Blistered Cherry Tomatoes is a mouthwatering recipe that's perfect for any meal. If you're looking to impress your guests, this dish is sure to do the trick. Here are the top five tips to keep in mind when making Pistachio-Crusted Salmon with Blistered Cherry Tomatoes:
- Be sure to use fresh salmon for the best results. Pre-frozen salmon will not give you the same Pistachio-Crusted Salmon with Blistered Cherry Tomatoes.
- When searing the salmon, make sure the pan is hot enough so that the pistachios create a nice crust. If the pan isn't hot enough, the Pistachio-Crusted Salmon with Blistered Cherry Tomatoes will be limp and not as attractive.
- Don't overdo it on the cherry tomatoes. You want them to be blistered, not burnt.
- Make sure the pistachios are finely ground so they adhere to the salmon properly.
- Pistachio-Crusted Salmon with Blistered Cherry Tomatoes is best served immediately after it's made. Enjoy!
Pistachio-Crusted Salmon with Blistered Cherry Tomatoes
- Total Time: 30 minutes
- Yield: 4 1x
Description
Pistachio-Crusted Salmon with Blistered Cherry Tomatoes is a flavorful and healthy recipe perfect for any holiday dinner. Wild salmon is encrusted with pistachios and roasted to perfection.
Ingredients
Ingredients:
4 6-oz. salmon fillets
Sea salt and black pepper, to taste
¼ c. extra virgin olive oil, divided
¼ c. fresh lemon juice, divided
1 t. Dijon mustard
1½ T. runny honey
1 garlic clove, finely minced
½ c. pistachios, roughly chopped
1 t. ground cardamom
1 pint cherry tomatoes
6 c. mixed salad greens
1 medium cucumber, diced
½ medium red onion, thinly sliced
¼ c. Kalamata olives, chopped
Instructions
Directions:
- Pre-heat oven to 375°F and line a large, rimmed baking sheet with a piece of parchment paper or a Silpat® baking mat. Place salmon fillets on the prepared baking sheet and generously season with salt and black pepper, to taste. Set aside.
- In a small bowl, whisk together 2 tablespoons olive oil with 3 tablespoons lemon juice. Add the mustard, honey, and garlic and whisk to combine. Brush each fillet with the honey-mustard mixture until coated.
- Add chopped pistachios and ground cardamom to a small bowl and stir to combine. Evenly divide the pistachio mixture among the salmon fillets, gently pressing the mixture into each fillet to ensure it adheres.
- Place the cherry tomatoes in a medium bowl and drizzle with one tablespoon olive oil. Season with salt and black pepper, to taste, and toss to combine. Arrange the seasoned tomatoes around the salmon fillets and place in the pre-heated oven to roast until the salmon is flakey and the cherry tomatoes are blistered, approximately 13-15 minutes.
- Meanwhile, combine the mixed salad leaves, cucumber, red onion, and Kalamata olives in a large bowl. Drizzle with the remaining olive oil and lemon juice and season with salt and black pepper, to taste, and toss to combine. Set aside.
- Once baking time is complete, remove salmon and tomatoes from oven. Serve immediately with the fresh salad on the side. Enjoy!
- Prep Time: 15 min
- Cook Time: 15 min
