pistachio crusted salmon is the perfect healthy weeknight dinner recipe. This Flaky salmon topped with a fragrant and flavorful pistachio dijon crust is made in under 20 minutes and is paleo, gluten-free and dairy-free.
Healthy and delicious dinner made in under 20 minutes
Yes, please! This mustard and pistachio crusted baked salmon is our new favorite way of cooking salmon.
Pair the salmon with cauliflower rice and a side salad or my favorite, a warm pasta salad (see the easy recipe below) for a yummy everyday dish that the whole family will love.
Even though this recipe is so easy to make, it’s also fancy enough to serve for a Saturday dinner when having friends and family over.
For years, this teriyaki glazed salmon has been our go-to, and I know you guys love it too.
Now it’s time to give this Meditraanian baked salmon recipe a try!.
Is Salmon Healthy?
Did you know that salmon is one of the most nutritious and healthy proteins you can eat and that it contains nutrients that are vital for your overall health?
- One serving of salmon (3.5-ounce or 100-gram) contains 22–25 grams of high-quality protein.
- Salmon is packed with omega 3 fatty acids.
- High levels of potassium, selenium, and antioxidants can be found in salmon.
- Salmon is a great source of many types of vitamin B.
You can read more about the incredible health benefits of consuming salmon here.
Ingredients used for Pistachio crusted salmon
This delicious and paleo-friendly meal is made with a handful of nutritious ingredients.
Either buy a whole side of salmon or already cut up filets. If using frozen salmon defrost it in the fridge overnight or in a large bowl of cold water for a couple of hours (with the packaging still on it).
- Dijon mustard
I love using coarse ground dijon mustard for extra flavor and texture.
- Honey or maple syrup
Usually, I use honey (hello honey mustard anything!) but maply syrup works wonders as well. Omit any kind of sweetener for a Whole30-friendly recipe.
- Lemon juice
Freshly squeezed lemon juice is the best! You will need the juice from 1/2 to 1 lemon.
- Garlic powder (optional)
If you know me, you know that garlic is never really optional… However, you don’t have to add garlic if you don’t want to.
The star of the dish. Opt for the unsalted and shelled pistachios to make it easier for yourself.
How to make pistachio crusted salmon
This quick and easy healthy dinner recipe is prepared and cooked in under 20 minutes! Pretty incredible, right?
Start with preheating the oven to 400 degrees Fahrenheit.
Then, in a small bowl, mix together the dijon mustard, honey, lemon juice, salt, pepper, and garlic powder (if using any).
Then, coat the salmon with the mustard mixture on all sides using either a brush or your hands.
Place the salmon in an oven-safe dish or baking sheet that is either lined with parchment paper or greased with avocado oil.
Now, pulse the pistachio in a food processor a few times or crush them in a Ziplock bag using a rolling pin or the bottom of a saucepan into small pieces and chunks.
The nuts should be in small pieces, not turned into a fine powder. The larger you keep the pieces, the more crunch you are going to get.
Lastly, evenly spread the pistachios on top of the salmon.
Bake the pistachio crusted salmon in the preheated oven for 9 – 12 minutes depending on the thickness of the salmon filets.
What to serve with crusted salmon
As mentioned in the very beginning, I love making a warm pasta salad to serve with the pistachio crusted salmon.
Here is a quick rundown on how I make my favorite warm pasta salad.
Start with boiling the pasta as directed on the package. I love using farfalle or orzo for this easy pasta salad. But any small pasta would work.
Then, sauté 1-2 zucchinis and/or yellow squash in a pan with 1-2 tbsp of oil until almost tender. Add a handful of cherry tomatoes and sauté for another 1-2 minutes.
Drain the pasta and add to the zucchini and tomato mixture. Season with salt and pepper to taste.
Top with a little bit of feta cheese when serving (omit for paleo option).
Other ways of serving the mustard and pistachio salmon
- Cauliflower rice
- Mashed potatoes
- A large green salad with a honey mustard vinaigrette
How to make nut-free crusted salmon
To make this salmon recipe nut-free you can use pumpkin seeds instead of pistachios.
Sunflower seeds would also work. Roughly chop (or use the method above) the seeds before sprinkling them on top of the salmon.
This recipe is paleo-friendly; however, it can be made Whole30 as well.
Simply omit the honey or maple syrup to make this recipe sugar-free and whole30-friendly.
How to make sure the baked salmon is not dry
Is there anything more boring than food that’s not cooked properly?
It’s just so sad when you are served a dry piece of meat or fish, or even worse when you have overcooked it yourself…
I prefer cooking my salmon at a high temperature over a short period of time rather than low heath and long baking time.
So for this recipe, 400 degrees Fahrenheit and 9-12 minutes is perfect!
If you want to make sure you get the perfect result every time, no matter which protein you are cooking, use a thermometer and a temperature guide.
Also baking the salmon with a sauce or a marinade is going to make the fish juicier.
It’s also going to make the pistachio crusted salmon more flavorful. Truly a win-win situation.
If you end up making this recipe please leave me a review or a comment below. It gives me so much joy knowing that you are making my recipes.
You should also try these easy and healthy dinner recipes:
Pistachio Crusted Salmon
- 1.5 – 2 lb salmon ~6 fillets
- 3 tbsp dijon mustard coarse ground
- 1 heaping tbsp honey or maple syrup*
- 2 tsp freshly squeezed lemon juice ~half a lemon
- ¼ tsp garlic powder optional
- 1/3 cup pistachio
- Salt and pepper to taste
- Preheat the oven to 400 degrees F.
- In a small bowl, mix together the dijon mustard, honey, lemon juice, salt, pepper, and garlic powder (if using any).
- Coat the salmon with the mustard mixture on all sides using either a brush or your hands.
- Place the salmon in an oven-safe dish or baking sheet that is either lined with parchment paper or greased with avocado oil.
- Pulse the pistachio in a food processor a few times or crush them in a Ziplock bag using a rolling pin or the bottom of a saucepan into small pieces and chunks (don't crush them too much).
- Evenly spread the pistachios on top of the salmon.
- Bake the pistachio crusted salmon in the preheated oven for 9 – 12 minutes depending on the thickness of the salmon filets.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
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