Pistachio-Crusted Salmon with Kale Salad
This Pistachio-Crusted Salmon with Kale Salad is a quick, elegant dinner. Ready in 30 minutes with a crunchy pistachio crust and a bright lemon kale salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
– 4 (6-ounce) salmon fillets, skin on or off
– 1/2 cup shelled pistachios
– 1/4 cup panko breadcrumbs
– 2 tablespoons Dijon mustard
– 1 tablespoon honey
– Salt and freshly ground black pepper to taste
– 1 large bunch kale, stems removed and leaves thinly sliced
– 1/4 cup extra-virgin olive oil, divided
– 2 tablespoons fresh lemon juice
– 1/4 cup shaved Parmesan cheese (optional)
– 1/4 teaspoon red pepper flakes (optional)
Instructions
1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. In a food processor, pulse pistachios until finely chopped. Transfer to a shallow dish and stir in panko breadcrumbs.
3. Season salmon fillets with salt and pepper on both sides.
4. In a small bowl, whisk together Dijon mustard and honey. Brush the tops of the salmon fillets with the mixture.
5. Press the coated side of each fillet into the pistachio mixture. Place crust side up on the prepared baking sheet.
6. Bake for 12 to 15 minutes, or until salmon is cooked through and flakes easily with a fork.
7. While salmon bakes, combine sliced kale, 2 tablespoons olive oil, and lemon juice in a large bowl. Massage kale for 2 to 3 minutes until tender.
8. Season kale with salt and pepper. Add Parmesan and red pepper flakes if desired.
9. Serve salmon over the kale salad. Drizzle with remaining olive oil.
Notes
For a gluten-free version, use gluten-free panko breadcrumbs. The kale salad is best served fresh but can be stored separately for up to 2 days.