Pistachio Crusted Salmon with Citrus Gremolata – An easy and healthy dinner recipe for crispy baked salmon topped with a fresh herb and citrus gremolata sauce.
I received free samples of Wonderful Pistachios mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Wonderful Pistachios and am eligible to win prizes associated with the contest. I was not compensated for my time.
Is it me, or is football kinda like the election. It’s exciting at the beginning, then as it closes in, you can’t wait until it’s over so you can stop hearing about it finally. Maybe presidential candidates should have to play major league football to determine a winner. It’s a legitimate idea.
But I’m here to talk about food, not solving national crises.
And not just any food, one of my FAVorite foods. No not peanut butter. Or carrots. No, not salads either. The OTHER favorite food – S.A.L.M.O.N.
I usually feed my weekly craving for the stuff with my quick & easy salmon patties since they cost $3 to make, and are loaded with healthy fats and extra calcium (I’m all about keeping the skin and bones in there!) But it’s made with canned salmon, so it’s kinda like the Elvis Impersonator of heart-healthy fish.
I usually reserve the real-deal salmon for whenever I go out to dinner, but homegirl needs to try herself once in a while. Some buy shoes, I buy fresh fish. Toe-mato, to-mott-o.
That’s why I was excited to combine two blood-pumpin’ heart-healthy foods into one epically delicious meal.
Pistachios, meet salmon. Salmon … pistachios. Now that we got the formalities out of the way, let’s get down to bid-ness.
These green jewels are one of my fav nuts (only because peanuts are actually legumes) because
1.) They’re fun to eat out of the shell ( and can help you keep portions in mind because of it)
2.) That gorgeous color is due to some powerful antioxidants. (yay green!)
3.) Scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts,like pistachios, as part of a diet may reduce the risk of heart disease when combined with a low saturated fat and cholesterol diet. (double yay for heart health!)
Not to mention how Bobby Flay I felt making a gremolata for the first time. It’s kinda like a pesto that’s made of parsley and not still chunky…and delicious. PLUS crusting your salmon in supah healthy nuts gets more of those heart healthy fats in, and makes it easily gluten-free for those who need it.
Cooking Tips:
- I buy and cook my salmon with the skin still on since it adds more flavor and moisture without drying out. It can easily be removed before or during eating, or even eaten if you’re up for it!
- Parchment paper makes for super easy clean-up and prevents the fish from sticking, but aluminum foil will work as well.
- If using parchment, spray the baking sheet lightly with oil first. This helps to keep the parchment paper in place.
- Use the gremolata to top other foods such as baked potatoes, green beans, or even toast!
- Salmon:
- 1½ pound salmon fillet
- ¼ cup salted and shelled Wonderful Pistachios
- ¼ cup fresh dill
- 1 teaspoon lemon zest
- ¼ teaspoon pepper
- Gremolata:
- 1 cup fresh parsley
- ¼ cup shelled and salted Wonderful Pistachios
- 1 garlic clove, peeled
- 1 tablespoon olive oil
- ¼ teaspoon pepper
- zest and juice from one lemon
- Preheat oven to 450 degrees F.
- Line a baking sheet with parchment paper, and add salmon fillet. Set aside.
- Combine remaining ingredients for salmon in bowl of a food processor.
- Pulse until mixture is a fine crumb.
- Transfer to a small bowl, and press onto top of salmon filet evenly.
- Bake in preheated oven for 8-12 minutes, or until flesh is firm and flaky.
- To make gremolata, combine remaining ingredients in bowl of a food processor.
- Pulse until combined, but not pureed.
- To serve:
- Cut salmon fillet into 3-4 servings, and top with gremolata sauce.
Rather watch me make it instead?
Check out the video below!
Can’t see the video?
Watch it here!
Make it a great day!
What’s your favorite kind of nut?
Fish, chicken, or beef?
The toasty flavor of the pistachios when they are cooked is amazing! This looks like a great family dinner
What a great way to enjoy salmon! I love the idea of salmon and want to eat it more, I’m sure this would be my ticket!
We eat a TON of salmon. I bet the rich pistachio flavor is amazing with it. Pinning this one to try!
Love the cooking tips and you’re right – this gremolata would be delish over just about everything!
This sounds delicious! I can’t wait to try it!
This looks and sounds amazing! Definitely going to try this one at home 🙂
Ohhh! I heart dill! Reminds me of Scandinavian cooking of my godmother!
woah!this is a super refreshing take on a fish dish…super new to me!will definitely try it out!thank you so much!
Omg, YAS. I LOVE salmon, this looks ah-MAZING.
This is making me so hungry! I love Salmon! I don’t eat it enough but I love it. The best Salmon I ever had was in Ireland. Their Salmon was always wild caught and so much better 😮
Awesome way to use pistachios! Looks so fresh and delicious
This sounds super yummy. I love salmon AND pistachios. 🙂
Love the pistachio crust on this salmon! Looks delicious for dinner!
Incredible! I have done pistachio crusted chicken before but I’m not sure why I never though to do salmon. Love the gremolata on top too – and it’s also good tossed with some roasted potatoes 🙂
I have been seeing pistachio recipes all over the place. It must be a sign i need to try this.
I love pistachios. I’ve used almonds for crust but never thought to try pistachios.
I love the simplicity of this! Gorgeous!
What a creative idea!
This looks great I can’t wait to try it!
I’m such a big salmon fan and I’m always looking for new ways to prepare it! Love this idea!
This dish looks so flavorful!
I’m totally sold on this combo- salmon and pistachios are 2 of my fav foods!
Love how you incorporated pistachios into a dinner meal! Sounds delish 🙂
Some of my FAVORITE ingredients! This looks absolutely DELICIOUS!!
I’m going to keep this recipe. I love salmon., especially after I learned how to cook it properly so the outside is well-seared and the inside is soft and moist without the fishiness.