Description
This pistachio crusted salmon with citrus gremolata is a quick and elegant seafood dish featuring tender baked salmon topped with a crunchy pistachio-herb crust and a bright, zesty gremolata for a fresh finish.
Ingredients
- 1 ½ pounds salmon fillet, skin on or off
- ¼ cup salted shelled pistachios
- ¼ cup fresh dill, loosely packed
- 1 teaspoon lemon zest
- ¼ teaspoon ground black pepper
- 1 cup fresh parsley, loosely packed
- ¼ cup salted shelled pistachios (for gremolata)
- 1 garlic clove, peeled
- 1 tablespoon olive oil
- ¼ teaspoon ground black pepper (for gremolata)
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
- Preheat the oven to 450°F (230°C).
- Line a baking sheet with parchment paper and place the salmon fillet on the sheet. Set aside.
- In a food processor, combine the pistachios, dill, lemon zest, and black pepper for the salmon crust. Pulse until the mixture forms fine crumbs.
- Press the pistachio mixture evenly over the top of the salmon fillet, gently packing it to help it adhere.
- Bake the salmon for 8 to 12 minutes, or until the flesh is opaque, firm, and flakes easily with a fork.
- While the salmon bakes, prepare the citrus gremolata. In a food processor, combine parsley, pistachios, garlic, olive oil, black pepper, lemon zest, and lemon juice. Pulse until combined but still slightly chunky.
- Remove the salmon from the oven and let it rest for 1 to 2 minutes.
- Slice the salmon into portions and spoon the citrus gremolata over the top before serving.
Notes
- Swap the dill in the crust with parsley or basil for a different herb flavor.
- Leave the pistachios slightly coarse for more crunch.
- Try using orange zest and juice in the gremolata for a sweeter citrus twist.
- Serve with quinoa, couscous, or a fresh salad for a complete meal.
- Store the gremolata separately to maintain its texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 1g
- Sodium: 180mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
