Pistachio-Crusted Salmon with Lemon Herb Yogurt Sauce
Pistachio-Crusted Salmon with Lemon Herb Yogurt Sauce
Ingredients:
- For the Salmon:
- 4 salmon fillets (skin-on or skinless)
- 1/2 cup pistachios (shelled and finely chopped)
- 1/4 cup panko breadcrumbs
- 2 tbsp grated Parmesan cheese
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- Zest of 1 lemon
- Salt and pepper to taste
- For the Sauce:
- 1/2 cup plain Greek yogurt
- 1 tbsp fresh dill (chopped)
- 1 tbsp fresh parsley (chopped)
- 1 tbsp fresh lemon juice
- 1 tsp honey
- Salt and pepper to taste
Instructions:
- Prepare the Pistachio Crust:
- In a bowl, combine chopped pistachios, panko breadcrumbs, Parmesan cheese, olive oil, and lemon zest. Mix well and set aside.
- Season the Salmon:
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Season the salmon fillets with salt and pepper.
- Brush the top of each fillet with Dijon mustard to help the crust stick.
- Apply the Crust:
- Press the pistachio mixture firmly onto the top of each fillet, covering it evenly.
- Bake the Salmon:
- Place the salmon on the prepared baking sheet.
- Bake for 12-15 minutes, depending on the thickness of the fillets, until the salmon flakes easily with a fork and the crust is golden brown.
- Make the Sauce:
- While the salmon is baking, whisk together Greek yogurt, dill, parsley, lemon juice, honey, salt, and pepper in a small bowl.
- Serve:
- Plate the salmon and drizzle with the lemon herb yogurt sauce. Serve alongside roasted asparagus or a fresh arugula salad for a complete meal.
