Pistachio Encrusted Salmon Recipe

Pistachio Encrusted Salmon – healthy and delicious restaurant style dish

Sharing a meal with friends and family makes life better. And I’m always looking for something new to make, something to impress my guests not only with a delicious meal but a beautifully presented meal. My Pistachio Encrusted Salmon is a restaurant style dish your guests won’t soon forget!

The old saying is “we eat with our eyes”  and that my friends is the truth! No matter how good a dish may taste, if the appearance is less than stellar, the flavors will not be appreciated. So as you prepare your holiday feast, keep that in mind.

Salmon has never been one of my favorite dishes, so when I prepare it, I challenge myself to make it flavorful and beautiful so that I don’t mind eating it. Although I will admit since I started using Pacific Northwest Salmon I’ve been enjoying salmon a lot more these days.

I hope you enjoy my Pistachio Encrusted Salmon served on a bed of wilted spinach tossed with a sun-dried tomato pesto, it really is a delicious restaurant style dish.

If you like this recipe you might also enjoy these dishes:

• Mediterranean Style Salmon
• Blackened Salmon Salad
• Stuffed Salmon with Cream Cheese and Crabmeat
• Cedar Planked Salmon

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5 from 14 votes

Pistachio Encrusted Salmon

When you want to turn dinner into a culinary experience try my Pistachio Crusted Salmon.  It’s easy to make and is definitely a wow!

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Entree

Cuisine: American

Servings: 4

Calories: 514kcal

Author: Chef Dennis Littley

Ingredients

Sundried Tomato Pesto

• 1 cup reconstituted sundried tomatoes
• ¼ cup pine nuts
• 3 tablespoon Extra Virgin olive oil
• 1 clove garlic -peeled
• 1 tbs grated romano cheese

Salmon

• 4 8 oz salmon fillets
• 1 cup pistachio’s
• 3 tablespoon cooking oil
• 12 oz baby spinach leaves

US Customary – Metric

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Instructions

Sundried Tomato Pesto

• reconstitute the sundried tomatoes in warm water
• In the bowl of your food processor, add the sundried tomatoes, garlic clove, grated cheese and pine nuts. Pulse until fully blended and finely chopped.
• Add the olive oil, and pulse until well blended*

Salmon

• pulse pistachio’s in a food processor until chopped with some finely ground
• brush the salmon lightly with olive oil
• Press salmon into pistachio’s, covering topside of fillet completely, continue till all four fillets have been finished.
• Heat skillet over medium-high heat and add just enough cooking oil to saute the salmon
• Gently place salmon, nut side down and sear for about 2 minutes, until nuts have browned.
• Very gently turn salmon over and repeat the process.
• Place salmon in a baking dish with a little water and place in 350-degree oven for 15 minutes. (replace any nuts that may have fallen off, making a nice top layer of pistachio’s on the fillet)
• While salmon is finishing cooking, place 4 tablespoons of sundried pesto into a saucepan and warm gently ( add a little more coconut oil if the mixture is not loose enough)
• Right before serving toss sundried pesto mixture with spinach leaves coating very well, until spinach begins to wilt.
• Divide spinach between 4 plates and top with salmon fillet.
• Serve immediately

Notes

* sundried pesto should almost be the consistency of a salad dressing when you toss it with the spinach

Nutrition

Calories: 514kcal | Carbohydrates: 28g | Protein: 14g | Fat: 42g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 152mg | Potassium: 1777mg | Fiber: 8g | Sugar: 13g | Vitamin A: 8295IU | Vitamin C: 35.8mg | Calcium: 161mg | Iron: 6.6mg

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Now that was one delicious piece of salmon and it looked as good as it tasted! Whether you’re entertaining or just turning a family meal into a special event, everyone’s going to love this salmon!