15-Minute Pistachio Crusted Salmon with Lemon and Fresh Herbs
Tender salmon fillets topped with a crunchy pistachio and herb crust, delivering restaurant-quality results in just minutes. This elegant yet effortless dish celebrates spring with bright lemon and fresh dill flavors.
Ingredients
- 4 salmon fillets (150g each), skin-on
- 100g shelled pistachios, roughly chopped
- 3 tablespoons olive oil
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Mixed spring salad leaves, to serve
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a small bowl, combine chopped pistachios, 2 tablespoons olive oil, dill, parsley, garlic, lemon zest, salt, and pepper to form the crust mixture.
Pat salmon fillets dry with paper towels and place skin-side down on the prepared baking sheet. Brush the tops with Dijon mustard.
Press the pistachio mixture firmly onto the top of each salmon fillet, creating an even crust.
Drizzle remaining olive oil over the crusted salmon and bake for 10-12 minutes, until the crust is golden and the salmon reaches an internal temperature of 63°C (145°F) when measured at the thickest part.
Remove from oven and squeeze fresh lemon juice over the fillets. Let rest for 2 minutes before serving alongside fresh spring salad leaves.
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