If you’re looking for a dinner that feels gourmet but comes together with ease, this pistachio crusted salmon is it. With a crunchy, flavorful topping and juicy roasted cherry tomatoes on the side, it’s a simple yet elegant dish that’s perfect for everything from weeknight meals to special occasions.
The best part? It’s ready in just 30 minutes from start to finish! Whether you’re trying to eat more heart-healthy meals or just want to change up your usual salmon routine, this recipe brings bold flavor with minimal effort.
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Pistachio Crusted Salmon
Prep time: 15 minutes
Cook time: 15 minutes
Serves: 4
Ingredients for Pistachio Crusted Salmon with Roasted Cherry Tomatoes:
- 4 salmon filets, 6-oz. each
- 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. honey
- 1 garlic clove, finely minced
- ½ c. pistachios, roughly chopped
- 1 t. ground cardamom
- 1 pint cherry tomatoes
How to Make Pistachio Crusted Salmon in the Oven:
Pre-heat 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.
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.
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.
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 pre-heated oven to roast until the salmon is flakey and the cherry tomatoes are blistered, approximately 13-15 minutes.
Once baking time is complete, remove salmon and tomatoes from oven. Serve immediately
This pistachio crusted salmon is one of those meals that feels fancy but is secretly super easy to make. It’s perfect for impressing dinner guests or treating yourself to something special on a weeknight.
The sweet-savory crust, the bright honey mustard glaze, and the juicy roasted tomatoes all work together beautifully.
What to Serve with This Salmon:
- Couscous Green Apple Salad
- Brussels Sprouts Slaw
- Instant Pot Wild Rice Pilaf
- Grilled Asparagus with Gremolata
Pistachio-Crusted Salmon Frequently Asked Questions Answered
Can I use frozen salmon fillets?
Yes! Just make sure to thaw them fully and pat them dry before seasoning and topping with the crust.
What can I use instead of pistachios?
Try chopped almonds, walnuts, or pecans. Just be sure to keep the pieces small so they adhere well.
Can I prep this ahead of time?
You can mix the honey mustard glaze and chop the pistachios ahead of time. For best texture, apply the glaze and crust just before baking.
Is this recipe gluten-free?
Yes! It’s naturally gluten-free—just double-check your Dijon mustard and any seasoning blends to ensure they’re certified gluten-free.
If you try this baked salmon with pistachios recipe, I’d love to hear what you think! Leave a comment below or tag us on Instagram or Facebook @MixinMamas with your delicious results.
Check out this information on how to get good fats in your diet.
Pistachio Crusted Salmon
Ingredients
- 4 6- oz. salmon fillets
- Sea salt and black pepper to taste
- ¼ cup extra virgin olive oil divided
- ¼ cup fresh lemon juice divided
- 1 tsp Dijon mustard
- 1½ tbsp honey
- 1 garlic clove finely minced
- ½ cup pistachios roughly chopped
- 1 tsp. ground cardamom
- 1 pint cherry tomatoes
Instructions
- Pre-heat 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.
- 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.
- 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.
- 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 pre-heated oven to roast until the salmon is flakey and the cherry tomatoes are blistered, approximately 13-15 minutes.
- Once baking time is complete, remove salmon and tomatoes from oven. Serve immediately
Nutrition
This elegant yet easy Pistachio-Crusted Salmon recipe is perfect for weeknights or entertaining! With a flavorful honey mustard glaze and roasted cherry tomatoes, it’s a one-pan dish that’s ready in just 30 minutes. Save this for your next dinner idea!
