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5 from 47 votes

Pistachio Crusted Salmon With Blistered Cherry Tomatoes

Melt-in-your-mouth salmon, baked to perfection, has pistachio with cardamom crust on top, giving it a fantastic flavor and texture. This Pistachio Crusted Salmon With Blistered Cherry Tomatoes is delicious, easy, and perfect for a weeknight dinner yet elegant and impressive to serve as the main course for a dinner party.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mediterranean Recipes
Keyword: 30 minues, Dairy Free, Easy Recipe, Egg-Free, One-Pan Dinner, Salmon, Sheet Pan Recipe, Sheet-Pan Dinner, Weeknight Dinners
Diet: Dairy-Free, Flexitarian, Gluten-Free, Mediterranean, Paleo, Whole30
Servings: 4
Calories: 501kcal

Ingredients

  • 4 6 oz wild-caught salmon fillets
  • ¼ cup extravirgin olive oil divided
  • ¼ cup fresh lemon juice divided
  • 1 tsp Dijon mustard
  • 1 ½ tbsp honey
  • 1 clove garlic finely minces
  • ½ cup pistachios roughly chopped
  • 1 tsp ground cardamom
  • 1 pint cherry or grape tomatoes
  • 6 cup mixed salad greens
  • 1 medium cucumber diced
  • ½ medium red onion thinly sliced
  • ¼ cup Kalamata olives pitted and chopped
  • Sea salt and freshly ground black pepper to taste

Instructions

  • * If you use previously frozen salmon fillets, thaw them overnight in the refrigerator. Check to make sure the salmon fillets are well-thawed before preparing the recipe.
  • Preheat the oven to 375°F and line a large, rimmed baking sheet with a piece of parchment paper or a silicone baking mat.
  • Place salmon fillets, skin side down, on the prepared baking sheet and season with salt and freshly ground black pepper to taste. Set aside.
  • In a small bowl, whisk together olive oil and lemon juice. Add the mustard, honey, and garlic and whisk to combine. Brush each fillet with the honey-mustard mixture until well coated.
  • Add chopped pistachios and ground cardamom to a small bowl and stir to combine.
  • Evenly divide the pistachio mixture among the salmon fillets. Then, gently press the mixture into each fillet to ensure it adheres.
  • Place the cherry tomatoes in a medium bowl and drizzle with olive oil. Season with salt and pepper to taste, and toss to combine.
  • Arrange the seasoned tomatoes around the salmon fillets and place the pan in the oven to roast until the salmon is flakey and the cherry tomatoes are blistered for approximately 13-15 minutes. (The salmon is ready when it reaches 125 to 130 F when using an instant-read meat thermometer to check the fish at its thickest part.)
  • Meanwhile, combine the mixed salad greens, cucumber, red onion, and Kalamata olives in a large bowl. Drizzle with olive oil and lemon juice, season with salt and pepper to taste, and toss to combine. Set aside.
  • Once baking time is complete, remove the salmon and tomatoes from the oven. Let salmon rest for 5 minutes before serving. Serve with the fresh salad on the side.

Notes

Notes and Cooking Tips

If you use previously frozen salmon fillets, thaw them overnight in the refrigerator. Check to make sure the salmon fillets are well-thawed before preparing the recipe.
At 375 degrees F, you will cook the salmon filets for 13-15 minutes. If you have smaller salmon fillets, adjust the cooking time to fit the size of the filet you are working with.
The salmon is ready when it reaches 125 to 130 F when using an instant-read meat thermometer to check the fish at its thickest part.
Another way to check the salmon's doneness is to press down on the filet; if the fish flakes away, it is done. But the safest way to know is a meat thermometer.
Keep in mind that the fish will continue to cook when removed from the oven, so take it out sooner rather than later, and it will come out moist and not dry.
Cardamom is not one of the common spices used in most recipes, so it is probably not in your spice rack. So you can skip it if you don't have it. But it has a unique flavor and aroma that brings this dish to the next level, so buying it is worth it.
If you don't have pistachios on hand, use other chopped nuts, like cashews, almonds, or hazelnuts. 

Make-ahead tips and Storing leftovers

Store any leftovers in an airtight container in the refrigerator for up to 2 days. 
Reheat the salmon on a baking sheet, loosely covered with aluminum foil, in the oven preheated at 300 F until warmed. You can also reheat in the microwave in 20-second increments until heated through.

Nutrition

Calories: 501kcal | Carbohydrates: 20g | Protein: 43g | Fat: 30g | Saturated Fat: 4g | Cholesterol: 87mg | Sodium: 838mg | Fiber: 4g | Sugar: 11g