This Pistachio Crusted Salmon is where healthy meets delicious. It’s crunchy, flavorful with a delicious Spinach and Raisin Salad. This simple 20-minute recipe makes an easy and quick weeknight meal.
Pistachio Crusted Salmon With Spinach Raisin Salad
And we’re back to healthy meals. Admit it, you promised yourself to eat healthy but every time something holds you back from sticking to your promises.
We’ve all been there. I face this challenge all the time.
But here’s the good news. With my today’s recipe you don’t have to compromise health to make this utterly delicious Pistachio Crusted Salmon.
You know what the best part is? The whole meal can be pulled together in under 30 minutes.
Sounds like a plan?
Then, head over to a grocery store to stock up on salmon. For this recipe, I’ve used Sockeye salmon, but any type will do.
You will also need a small zip-lock bag and raw unsalted pistachios.
Put them in a bag and pound with a rolling pin or anything heavy. This will be your crust, so make sure to pound really well until your pistachios are nicely crushed.
Or, if you want, you can use a coffee grinder, just make sure not to overgrind the nuts. You don’t need a pistachio flour:)
Then, mix your pistachios with garlic powder and dredge your salmon in it.
Thirteen minutes in the oven and your nut crusted salmon is ready.
For a side dish, I made an incredibly delicious Spinach And Raisin salad with maple-orange vinaigrette. This vinaigrette is fruity, with a hint of sweetness to it and adds a nice flavor to a simple salad.
In my recipe I used spinach, but any leafy greens will work.
- 3 salmon fillets
- ½ cup raw unsalted pistachios
- 1 teaspoon garlic powder
- ¼ teaspoon salt+1/8 teaspoon pepper for each fillet
- 1 tablespoon olive oil
- 2 handfuls of baby spinach
- 2 tablespoons raisins
- ½ orange, peeled and diced
- ¼ cup fresh orange juice
- ⅛ cup olive oil
- 1 tablespoon maple syrup
- 1 teaspoon balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon pepper
- Preheat the oven to 400 F.
- Sprinkle each salmon fillet with salt, pepper and brush with olive oil from all sides except of salmon skin.
- Put pistachios in a small zip-lock bag, close it and using a rolling pin pound until nuts are finely crushed. Alternatively, you can grind them in a coffee grinder. (Be careful though not to grind too much).
- Add garlic powder to pistachios and stir.
- Dredge each salmon fillet in ground pistachios, place on a prepared baking dish and bake 13 minutes. Salmon will be well done.
- In a medium bowl, combine spinach, raisins and diced orange.
- Whisk together orange juice, olive oil, maple syrup, vinegar, salt and pepper and and drizzle the vinaigrette over the salad.
If you make this recipe, don’t forget to snap a picture and post it on Instagram with a hashtag #lavenderandmacarons. I’d love to see your creations.
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