Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
4
Ingredients
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Combine pistachios, bread crumbs, Parmesan cheese, and butter in a small bowl; stir with a fork until evenly combined.
Lightly season salmon fillets with salt and pepper on both sides.
Heat olive oil in a large oven-safe skillet over medium heat. Sear salmon fillets, flesh-side down, for 2 to 3 minutes. Turn heat off and flip salmon pieces over so skin side is down.
Brush tops of salmon evenly with Dijon mustard. Top with pistachio mixture, pressing mixture down onto salmon.
Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes. Serve with lemon wedges.
Recipe Tips
Salmon fillets that are 1- to 1 1/4-inch thick work best.
Use a mini food processor to chop pistachios quickly; alternatively, you can use a resealable plastic bag and a meat mallet to crush the nuts.
Please note differences in total time when following the magazine version of this recipe. The magazine version broils the lemon halves and uses kale, watercress, and/or frisée as garnishes.
Nutrition Facts (per serving)
| 459 | Calories |
| 32g | Fat |
| 7g | Carbs |
| 36g | Protein |
