Pistachio Crusted Salmon
Pistachio Crusted Salmon is the ultimate salmon recipe - super easy, totally healthy, and loaded with flavor.
Servings: 4 servings
- 1.5 pounds salmon skinless
- 2 tablespoons Dijon mustard
- 2 tablespoons unsalted butter at room temperature
- 1 tablespoon honey
- 1/2 cup pistachios shelled and finely chopped
- 1/4 cup panko gluten free
- 2 tablespoons chives finely chopped
- 2 tablespoons parsley finely chopped
- pinch kosher salt
- pinch pepper freshly ground
Preheat oven to 400°F.
Line a baking sheet with foil for easy cleanup. Place salmon on baking sheet and season with salt and pepper.
Combine butter, mustard, and honey in a small bowl. Stir well.
Place bread crumbs, chives, parsley and pistachios in another small bowl. Mix well.
Spoon butter sauce on salmon, coating the top of the fish with sauce.
Take about half the bread crumb mixture, and coat the top of the fish. Add more as needed. (You will have extra, which can be stored in the refrigerator for up to one week. Great on chicken or lamb.)
Bake salmon for 15 minutes. Cut into filets and serve!
Storing: Cooked pistachio crusted salmon can be refrigerated for up to three days. Make sure to store it in an airtight container, or a shallow dish tightly covered with plastic wrap, so that the flavors stay as fresh as possible.
Reheating: To reheat, just bake the salmon again at 350°F until warmed through. Don't overbake, or the salmon will dry out.