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salmon crusted with pistachio mix with salad on plate

Pistachio Crusted Salmon

Published By Stephanie
This super flavorful baked Pistachio Crusted Salmon is tender and flaky with an amazing crunchy topping.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dinner
Cuisine American
Servings 4 servings
Calories 284 kcal


  • 4 6 oz salmon filets
  • sea salt and pepper to taste
  • ¼ cup Extra Virgin Olive oil divided
  • ¼ cup Fresh Lemon juice divided
  • 1 t Dijon Mustard
  • T honey or maple syrup
  • 1 clove garlic minced
  • ½ cup pistachios roughly chopped
  • 1 t ground cardamom
  • 1 pt cherry tomatoes
  • 6 cups mixed salad greens
  • 1 med cucumber diced
  • ½ med red onion thinly sliced
  • ¼ cup Kalamata olives chopped


  • Pre-heat oven to 375°F and line a large, rimmed baking sheet with a piece of parchment paper or a Silpat® baking mat.
  • Using a sharp knife or a food processor, chop then combine pistachios with ground cardamom to a small bowl and stir.
  • Place fillets on the prepared sheet pan. Take paper towels and blot off any moisture. Generously season with salt and black pepper, to taste. Set aside. If your fillets have skin, you'll want to place them skin side down.
  • 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.
  • Evenly divide the pistachio mixture among the salmon fillets, gently press mixture into each top of the salmon fillets 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 preheated oven to roast until the salmon is flaky and the cherry tomatoes are blistered, approximately 13-15 minutes.

Side Salad

  • 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 and fresh lemon wedges as garnish.


Calories: 284kcalCarbohydrates: 19gProtein: 6gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 1mgSodium: 176mgPotassium: 610mgFiber: 3gSugar: 11gVitamin A: 1395IUVitamin C: 44mgCalcium: 53mgIron: 2mg
Keyword fish, low carb
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