Pistachio-Crusted Salmon

Pistachio-Crusted Salmon

Nuts and fish are both excellent sources of beneficial nutrients, including heart-healthy antioxidants and omega-3 fatty acids. This is a delicious, quick way to make salmon that’s packed with flavor. Great for a weeknight meal! Adapted from Cooking Light. Serves about 2.


  • 1/4 cup finely chopped raw pistachios (found in Sigona’s Dried Fruit & Nuts section)
  • 2 tsp. Dijon mustard
  • 1 tsp. lemon zest
  • 1 skin-on salmon filet, about 8 to 10 oz.
  • 2 Tbsp Sigona’s Meyer Lemon Fusion Extra Virgin Olive Oil
  • Salt and pepper, to taste

Directions: Preheat oven to 450°F.

In a small bowl, mix together the chopped pistachios, Dijon and zest. Rub the salmon with olive oil; season with salt and pepper. Place salmon skin-side down on a foil-lined baking sheet; top with the pistachio mixture, patting it out to an even layer.

Bake salmon for 10 to 12 minutes or until a thermometer reaches 130°F in the thickest portion. Allow to rest about 5 minutes before serving.

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