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–+ servings
Baked Pistachio and Parmesan Crusted Salmon

30-Minute Baked Pistachio and Parmesan Crusted Salmon Delight

Enjoy a quick and delicious baked salmon topped with a crunchy pistachio and parmesan crust in just 15 minutes.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 portions
Course: Lunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 portions Salmon Opt for skin-on for extra texture.
  • to taste Salt
  • to taste Black Pepper
  • 2 tablespoons Dijon Mustard Any mustard variation works well.
For the Crust
  • 1 cup Pistachios (Crushed) Can substitute with almonds or walnuts.
  • 1/2 cup Parmesan Cheese (Grated) Freshly grated melts better.
  • 2 cloves Garlic (Minced) Use fresh for best results.
  • 4 tablespoons Butter (Melted) Olive oil can be a lighter alternative.
For Serving
  • 1 Lemon (Sliced) For serving, squeeze fresh lemon juice over.
  • to taste Parsley (Chopped, optional) For garnish.

Equipment

  • Oven
  • Baking dish
  • Mixing Bowl
  • Parchment Paper
  • Spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Line your baking dish with parchment paper for easy cleanup.
  2. Place the salmon portions skin-side down in the baking dish. Season generously with salt and black pepper. Spread a thin layer of Dijon mustard on top.
  3. In a mixing bowl, combine the crushed pistachios, grated parmesan cheese, minced garlic, and melted butter. Stir until well mixed.
  4. Spoon the nut mixture on top of each salmon portion, pressing down lightly to adhere.
  5. Bake in the preheated oven for 8-12 minutes. For a golden crust, broil on high for 1-2 minutes.
  6. Garnish with chopped parsley and serve with fresh lemon slices.

Nutrition

Serving: 1portionCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 500mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

To store leftovers, keep in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently at 350°F (175°C) for 10 minutes to avoid dryness.

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