Pistachio Herb Crusted Salmon with Asparagus Spinach Salad
Elevate your meal with this Pistachio Herb Crusted Salmon! Flaky salmon topped with a crunchy pistachio crust, served with a fresh asparagus spinach salad. Light, vibrant, and full of flavor!
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Servings: 2
Ingredients
- 2 Butcherbox Salmon fillets skin-on
- Pistachios
- Panko breadcrumbs
- Fresh parsley
- Fresh dill
- Lemon zest
- Garlic
- Olive oil
- Dijon mustard
- Asparagus
- Baby spinach
- Cherry tomatoes
- Red onion
- Feta cheese
- Almonds
- Lemon juice
- Olive oil
- Honey
- Salt and pepper
Instructions
Preparation
- Preheat the Oven: Set the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the Pistachio Crust: In a small food processor, pulse together ¼ cup of pistachios, 2 tablespoons of panko breadcrumbs, 1 tablespoon of parsley, 1 tablespoon of dill, 1 teaspoon of lemon zest, and 1 minced garlic clove. Mix with 1 tablespoon of olive oil and set aside.
- In a bowl, whisk together 2 tablespoons of lemon juice, 3 tablespoons of olive oil, 1 teaspoon of honey, and 1 teaspoon of Dijon mustard. Season with salt and pepper to taste.
- Trim the asparagus and cut into 2-inch pieces. Halve the cherry tomatoes and thinly slice the red onion.
How to Cook
- Pat the salmon fillets dry with a paper towel and season with salt and pepper.
- Spread 1 teaspoon of Dijon mustard on top of each fillet.
- Press the prepared pistachio mixture onto the top of each fillet, ensuring an even crust.
- Place the salmon on the lined baking sheet and bake for 10-12 minutes, or until the salmon flakes easily with a fork and the crust is golden brown.
- Bring a pot of salted water to a boil. Add the asparagus and blanch for 1-2 minutes until bright green and slightly tender. Transfer to an ice bath to stop the cooking, then drain and pat dry.
- In a large bowl, combine the spinach, blanched asparagus, cherry tomatoes, red onion, feta cheese, and sliced almonds. Drizzle with the prepared dressing and toss to coat evenly.
- Plate the baked salmon fillets and serve alongside the asparagus spinach salad. Garnish with extra parsley or lemon wedges if desired.
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