Pistachio Crusted Salmon with Creamy Dill Sauce
Pistachio Crusted Salmon with Creamy Dill Sauce. Once again using our favorite Secret Island Salmon to make this perfectly springy herby pistachio dish. Paired with roasted asparagus and a creamy dill sauce to dunk allll that delicious salmon and asparagus in. Because you know, too much sauce is never enough ;))) happy Thursday guys !!
I guess it’s a pistachio kind of week guys. But it’s spring and I think pistachios are the perfect addition to any springtime dish, so here you have it…a pistachio crusted salmon. The salmon is baked with the pistachios on top so they get nice and golden in the oven. Then it’s paired with roasted asparagus…another spring favorite….and drizzled with an herby, creamy dill sauce.
Honestly the sauce is where it’s at in this dish. Because you guys know I love a good sauce, and no salmon dish is complete without the perfect sauce for dunking and dipping. The more sauce the better. And the creamy dill pairs really well with the pistachios and the asparagusl. If you could describe the way a springtime seafood dish would taste, i’m pretty sure this would be it.
And speaking of springtime, the weather was finally warmer today. But it’s kind of rainy. I’m still waiting for my springtime tanning day because, let me tell you, this pale skin needs some sunshine. But anyway, like I said it’s another beach weekend. I am heading down tomorrow and can’t wait to cook some more springtime dishes in my favorite kitchen…so stay tuned !!
4 servings
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 25 - 30 minutes
Ingredients
For the Creamy Dill Sauce
1 cup mayonnaise
1/4 cup fresh lemon juice
1/4 cup fresh basil leaves; chopped
1/2 cup fresh dill; chopped
salt and pepper
For the Salmon
4 (6 ounce) Secret Island salmon filets
1/2 cup pistachios
1/4 cup panko breadcrumbs
zest of 1 lemon
2 tablespoons parmesan cheese
4 tablespoons olive oil; divided
salt and pepper
1/3 cup white wine
1 bunch asparagus
Directions
In a small bowl, add the mayonnaise, lemon juice, basil, and dill. Stir to combine. Season with salt and pepper.
Make the pistachio topping. In the bowl of a food processor, add the pistachios, panko, lemon zest, and parmesan. Process on high speed until chopped and combined. Transfer to a bowl.
Rub the salmon with 2 tablespoons of olive oil. Season with salt and pepper. Coat the salmon with half of the creamy dill and top with the pistachios. Transfer to a baking dish and pour in the wine.
On a baking sheet lined with parchment paper, add the asparagus. Drizzle with the remaining 2 tablespoons of olive oil and season with salt and pepper.
Place the salmon and asparagus in a 400 degree oven. Cook for about 15 - 20 minutes. Serve salmon topped with extra sauce.
