Pistach Ho Baked Salmon

Tender salmon fillets are coated with a sweet-savory pistachio crust that bakes up fragrant and lightly crisp. Basil pesto on the side adds a fresh herbal contrast at serving.

Total time: 27 min • Active: 27 min • Inactive: 0 min

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Ingredients

1 cup salted dry roasted pistachio
0.5 cup light brown sugar
3 tbsp lemon juice
1 tsp dried dillweed
1 tsp ground black pepper
6 count salmon fillet
≈1 tbsp (for greasing pan) canola oil
0.25 cup basil pesto

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Pistach Ho Baked Salmon

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Arrange the 6-ounce skinless salmon fillets in a greased, foil-lined 15x10x1-inch baking pan and measure their thickness.

Preheat the oven to 425°F.

Combine the chopped pistachios, brown sugar, lemon juice, dillweed, and black pepper in a small bowl to make the crust mixture.

Spoon the pistachio crust mixture evenly over the salmon fillets and gently press it in place to form a crust.

Bake the crusted salmon for 6 to 8 minutes per 1/2 inch of measured thickness.

Serve the baked salmon with basil pesto on the side.

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Pistach Ho Baked Salmon

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