Weeknight Pistachio Crusted Salmon

Consider making a nutrition pledge of eating at least 8 ounces of seafood (fish and shellfish) per week. The Mediterranean diet recommends 15 ounces per week. I try to cook seafood at least twice a week, making more than I need so it can be enjoyed for lunch the next day.

I promise you will love this easy, delicious salmon recipe. It’s so quick to make, consider it good for you fast food. Walk in the door at 6 pm and sit down to eat at 6:15 pm.

Pistachio Crusted Salmon


4 (4 ounce salmon filets)

1 slice whole grain bread, toasted

1/4 cup pistachios

2 teaspoons Dijon or grainy mustard

1 teaspoons  honey

1 tablespoon of fresh herbs, chopped (any combination of rosemary, thyme. basil, chives, parsley), if desired

salt and pepper


In a food processor, combine toasted bread slice and pistachios. Process to create a crunchy crumb mixture. Place salmon filets on a lined baking sheet or broiler pan. In a small bowl, combine mustard, honey and herbs (if using). Spread evenly over each salmon filet. Top each piece of salmon with pistachio mixture (you will have some leftover). Sprinkle with salt and pepper. Broil, 5-6 inches from broiler, for about 4 minutes or until salmon flakes easily with a fork (don’t overcook it). Note: Skip the salt if you are using salted pistachios. Instead of broiling, you could roast the salmon in a 425 degree oven for about 8-10 minutes.

Note: The salmon I used in this recipe is from Wild Alaskan Company. I receive shipments of beautiful, sustainably harvested fish every month. My husband and I eat a lot more fish now that it’s so easy and convenient, not to mention delicious!


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