Pistachio Crusted Salmon Filets
From davecooks 17 years ago
- 15 minutes to make
- Serves 4
I know what you’re thinking. Any recipe with the word “crusted” in the title automatically sounds intimidating, complicated and “chefy.” Relax! Pistachio Crusted Salmon Filets are one of my favorite things to make for dinner parties because they have great stage presence and are ridiculously easy to prepare. Read more With only three ingredients, you can scarcely call this a recipe. I promise you, if you can chop nuts, you can make this dish. Just make sure you don’t pulverize the pistachios, it’s important to walk that fine line between chopped nuts and pistachio dust. I use store bought, prepared pesto because I see no reason to make cooking a laborious chore. For more recipes visit: www.chefdavidlawrence.com See less
Ingredients
- 1 cup store-bought basil pesto sauce shopping list
- 4 (6 ounce) boneless, skinless salmon filets shopping list
- 1 1/2 cups unsalted pistachios, shelled, chopped shopping list
How to make it
- Preheat oven to 375 degrees.
- Line a sheet pan with parchment paper. Spread pesto sauce over the salmon filets and press chopped pistachios into them to form a crust. Be generous with the pistachios, you want to form a good crust, any excess will just fall onto the baking sheet.
- Bake for 10 to 12 minutes, depending on the size of the filets. My idea of the perfect salmon filet is slightly under cooked so you can still see that coraly pink trail running through the middle of the fish.
The Rating
Reviewed by 5 people-
I have made salmon fillets numerous times with basil pesto and it is so delicious. And I cook it just as you prescribe - also perfect! In my mind adding pistachios is a brilliant touch and I will do that very thing next time out. Thank you for suc...more
lunasea
in Orlando loved it
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Oooh this sounds great I love salmon going to your website now check it out.
Have a great day my friend and cooking buddy.
Queen
silverqueen
in Albany loved it
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Seems yummy indeed! =)
etherea
in Rancate loved it
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