Pistachio Crusted Salmon Recipe

Za'atar is the secret ingredient that takes this 15-minute pistachio crusted salmon recipe over the top. If you need a quick and easy weeknight dinner, this is a great recipe to have up your sleeve!

Course Main Course

Cuisine American

Keyword Baked Salmon With Pistachio Crust, Pistachio Crusted Salmon, Pistachio Crusted Salmon Recipe, Pistachio Salmon

Prep Time 3

Cook Time 12

Servings servings

Calories 399kcal

Author Faith Gorsky

Ingredients

1/4 cup unsalted shelled pistachios (coarsely chopped)
1/2 tablespoon za’atar spice mix
1/2 teaspoon coarse kosher salt
12 ounces salmon filets (2 6-ounce fillets; with or without the skin)
1 tablespoon extra-virgin olive oil
2 lemon wedges (optional; for serving)

US Customary - Metric

Instructions

Prep. Preheat the oven to 425F. Get out a baking tray. Stir together the pistachios, za’atar, and salt in a shallow bowl.
Coat. Coat the salmon with olive oil, and dip the side without skin in the pistachio mixture, lightly pressing it into the fish.
Bake. Place the coated salmon fillets on a baking tray (pistachio-side-up). Bake until the salmon is fully cooked throughout, about 12 to 15 minutes (it will be opaque and flake easily with a fork).
Enjoy. Serve with lemon wedges to squeeze on top.

Notes

Net Carbs: 5g per serving
Storage: Cool to room temperature, and then store in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Reheating: First thaw it if it was frozen, and then let it sit at room temperature for 10 to 15 minutes while your oven preheats to 275F. Put the salmon on a baking tray, spritz it with a little water, cover it with foil, and put it in the oven until warm throughout, about 15 minutes. You can also reheat it on the stovetop in a covered skillet over low heat with a splash of water in the pan.
Pistachio Tips:
- Don't chop the pistachios too finely for this recipe, or you won't end up with a thick coating and you'll lose the crunch factor.
- If you're having trouble getting the pistachio-za'atar mixture to stick to the fish, simply put the fish onto the baking tray and sprinkle the mixture on top.

Nutrition