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+ servings
sundried tomato sauce and spinach
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5 from 12 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 mins
Cook Time20 mins
Total Time35 mins
Course: Entree
Cuisine: American
Keyword: pistachio salmon, salmon recipe
Servings: 4
Calories: 514kcal
Author: Chef Dennis Littley


Sundried Tomato Pesto

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


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


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*


  • 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


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


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