Pistachio-Crusted Salmon with Blistered Cherry Tomatoes
This Pistachio-Crusted Salmon is a gourmet dinner that is ready in 30 minutes. This dish requires only a handful of ingredients and requires no gourmet skills.
Blistered Cherry Tomatoes is vegan, and gluten-free and helps to elevate this meal while keeping it light. I also serve Garlic Mashed Potatoes with Pistachio-Crusted Salmon, you could go for any starchy side that you like.
Salmon is one of my favorite fish to eat. This omega-rich superfood not only helps to improve cardiovascular health but also makes your skin glow.
This fancy Salmon recipe has an easy sweet and savory glaze. Make this drool-worthy dish with a flavorful crust for your next dinner party.
Ingredients:
- 4 6-oz. salmon fillets
- Sea salt and black pepper, to taste
- ¼ c. extra virgin olive oil, divided
- ¼ c. fresh lemon juice, divided
- 1 t. Dijon mustard
- 1½ T. runny honey
- 1 garlic clove, finely minced
- ½ c. pistachios, roughly chopped
- 1 t. ground cardamom
- 1 pint cherry tomatoes
- 6 c. mixed salad greens
- 1 medium cucumber, diced
- ½ medium red onion, thinly sliced
- ¼ c. Kalamata olives, chopped
Directions:
1. Preheat oven to 375°F and line a large, rimmed baking sheet with a piece of parchment paper or a Silpat® baking mat. Place salmon fillets on the prepared baking sheet and generously season with salt and black pepper, to taste. Set aside.
2. In a small bowl, whisk together 2 tablespoons of olive oil with 3 tablespoons of lemon juice. Add the mustard, honey, and garlic and whisk to combine. Brush each fillet with the honey-mustard mixture until coated.
3. Add chopped pistachios and ground cardamom to a small bowl and stir to combine. Evenly divide the pistachio mixture among the salmon fillets, gently pressing the mixture into each fillet to ensure it adheres.
4. Place the cherry tomatoes in a medium bowl and drizzle with one tablespoon of olive oil. Season with salt and black pepper, to taste, and toss to combine.
5. Arrange the seasoned tomatoes around the salmon fillets and place them in the preheated oven to roast until the salmon is flakey and the cherry tomatoes are blistered approximately 13-15 minutes.
6. Meanwhile, 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.
7. Once baking time is complete, remove the salmon and tomatoes from the oven. Serve immediately with the fresh salad on the side. Enjoy!
