Pistachio Crusted Salmon with Shaved Asparagus Salad.
This pistachio crusted salmon is such an incredible dinner! Buttery, flaky fish with a flavorful, crunchy topping served alongside a shaved asparagus salad with parmesan. The perfect spring combo!
A new spring dinner is on the table for you!
This pistachio crusted salmon is a fun and unique way to serve your favorite fish. It’s buttery and flakey and crunchy on top. Plus it’s paired with my new favorite spring salad that has already become a staple in this kitchen.
I love a meal like this. Filling and full of flavor.
Yes please.
If you’re observing lent and looking for a new twist on the salmon you make each week, I highly suggest giving this recipe a go. It roasts quickly and is incredibly good.
I love changing up our salmon recipes! I’ll spare you my rambling rants about how Eddie didn’t love salmon so I would mostly make it for myself… BUT! The excellent news in this house is that he is back on the salmon train. So I can make it in many delicious ways for everyone to enjoy.
This recipe makes me particularly happy. I’m crazy about pistachios. I cover the salmon in a blanket of yogurt sauce with fresh herbs and lemon. This alone adds a lot of flavor and is absolutely delish.
But then!
I top it with crushed pistachios for crunchy and more savory, buttery flavor. Oh my heavens.
One forkful reveals how soft and buttery the fish is while the top remains crisp and full of fantastic texture. Exactly the kind of dish I adore.
This is one of those meals that is so good, I find myself taking bites off the pan as I’m getting it ready for everyone.
Now to serve it…
Let’s talk about this asparagus salad. I’ve made shaved asparagus salads before. Something about this super simple one is just absolutely delicious. I swear that as these asparagus strands sit in the dressing, they marinate to the point where they almost get noodle-like. The texture is INCREDIBLE.
I love a simple arugula salad and that’s where I got the inspiration for this asparagus version. It’s so easy. Shaved asparagus, olive oil, lemon zest and juice, lots of salt, pepper and parmesan. Just a few ingredients, but it’s refreshing, bright and just what we need to bring in this spring season.
P.S. Is anyone else absolutely thrilled that we get to turn the clocks ahead this weekend and gain more sunlight?! YES PLEASE.
This combination makes for a wonderful meal. It’s crunchy and satisfying. It tastes incredible. It’s a meal that can carry you all the way through summer. Add an extra side if you want to beef it up a bit. Turn it into more of a salad if you wish. The options are endless!
Pistachio Crusted Salmon with shaved Asparagus
Pistachio Crusted Salmon with Shaved Asparagus Salad
Ingredients
- 4 salmon filets (about 1 inch thick)
- kosher salt and pepper
- ½ cup plain greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon dried chives
- 1 teaspoon freshly grated lemon zest
- ½ teaspoon dried dill weed
- ½ cup roasted pistachios, chopped
shaved asparagus salad
- 1 pound asparagus spears
- ¼ cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon freshly grated lemon zest
- 1 garlic clove, grated
- kosher salt and pepper
- ¼ cup shaved parmesan cheese, or more if you’d like!
Instructions
- Preheat the oven to 400 degrees F. Season the salmon all over with salt and pepper.
- In a bowl, whisk together the yogurt, mayo, chives, lemon zest and dill. Spread it on top of the salmon filets. Top with the crushed pistachios. Roast the salmon for 12 to 15 minutes, until it flakes easily with a fork.
- While the salmon roasts, make the asparagus salad.
- To shave the asparagus spears, take a vegetable peeler and run it back and forth on the sides of the asparagusI shave off as much as I can and leave the tops whole, adding it all to a large bowl. I find that moving the peeler back and forth as opposed to peeling just forward works great. Place the asparagus in a large bowl.
- In a smaller bowl, whisk together the olive oil, lemon juice, zest, grated garlic, salt and pepper. Pour it over the asparagus and toss well multiple times. Add in the shaved parmesan and toss. Taste and season more with salt and pepper if needed.
- Serve the salmon with the shaved asparagus on the side. Enjoy!
Did you make this recipe?
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7 Comments on “Pistachio Crusted Salmon with Shaved Asparagus Salad.”
This looks and sounds incredible! Thanks for sharing!
We don t eat nuts,? do you think this would work with Panko bread crumbs instead or just the yogurt dressing ?
Kind of surprised more people haven’t commented on this one. The salmon is delicious! I loved the yogurt topping under the pistachios. I had to adapt the asparagus salad – I tried to shave it, but the spears kept breaking or shaving off in such tiny pieces that it wasn’t going to make a good salad. So I just chopped it, gave it a quick sauté, and used the same dressing. It worked!
This was a perfect weeknight dinner! Will be going in the rotation of salmon recipes!
I made this the other night. My wife and I eat a lot of fish of all kinds, love salmon, and I’m always looking for a different way than my standard, fool proof adaptations I’ve done. I’m giving this recipe between a 3 star to 4 star review, subject to the following.
First, the salmon: The yogurt sauce was very flavorful and one I’d use again. I thought it overwhelmed the pistachios, and if I make it again I’m going to use some mixed pistachio and almonds that I like. The temperature for roasting could have been much higher, but that might be the particulars of my oven. I think I’d start in a 450 degree oven and about half way through finish under the broiler.
Second, the salad. The vinaigrette was excellent, though I cut back the oil by at least 50 %. I tempered the acid in the lemon juice with a pinch of sugar to taste. The shaved asparagus sounded like a great idea but was disproportionally time consuming to make compared to the benefit. We can often get very slender asparagus at a local market–less than half the diameter of a typical #2 pencil. I’d just use those cut into 1.5″ to 2″ lengths. If only larger asparagus were what was available, I’d blanch them quickly, remove and chill, then dress the salad. I think the flavor would be better that way.
I will be making this again.
(Note: I didn’t make the asparagus salad, though that looks terrific!)
I eat salmon about once a week so I’m always seeking new ways to cook it. This was outstanding! I used fresh chives because I had them on-hand but otherwise made this as written.
Delicious!
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