This baked Pistachio Dijon Crusted Salmon is both low carb and keto friendly and perfect for both formal and informal dining. Ready in 20 minutes or less.
Quick and Easy Baked Pistachio Dijon Crusted Salmon
Here in Wisconsin, we’re blessed with Lake Michigan, as well as beautiful salmon. There in the cool waters of this great inland lake, salmon thrive. And, it’s a thrill to catch them too, even for us veteran fishermen and women.
The thick filets are perfect for grilling, baking or frying, which offers home cooks a plethora medium to make a most delicious meal.
Even so, what better way to celebrate salmon than with an over-the-top recipe made just for it.
This recipe was inspired by other crusted-meat recipes I’ve eaten in the past. For salmon, though, you have to be particular which nut to use because salmon has a way of overpowering other ingredients.
Maybe because it likes to standout on its own? I’m not sure.
That’s why I like the nutty taste of pistachios. It offers warm overtones when combined with dijon mustard. Together each flawlessly highlights the salmon filets in a most amazing way, that still allows the salmon to shine, but even brighter.
Pistachios are super nutty tasting and when paired with salmon, I believe it’s a match made in culinary heaven!
I like to start by shelling fresh roasted pistachios and then grind them in a food processor just until they’re slightly ground. Not fond of shelling nuts? You can buy pistachios already shelled for use in this recipe. Set these aside.
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Next, prepare your salmon filets by brushing on dijon mustard. Stone ground mustard will also work well if you have it.
Then, pile on the pistachios! No, really! Press them down into the mustard. Do this for each filet.
Finally, time to bake. But be sure not to overcook your salmon. The internal temperature should read 145 degrees F. Serve immediately.
Pistachio Dijon Crusted Salmon
- 24 oz salmon filets (each filet is 6 oz)
- 4 tbsp dijon mustard
- 1 cup pistachios crushed finely
- 1 tbsp olive oil extra virgin
- Preheat oven to 400 degrees F.
- In a small food processor, rough chop the pistachios to small pieces.
- Place in a bowl and set aside.
- Then brush olive oil on a non-stick baking sheet.
- Lay out the salmon filets, skin side up.
- Next use a spoon and slather mustard on each filets.
- Follow by evenly sprinkling on the pistachios.
- Bake salmon filets in oven for about 15 minutes, until the salmon flakes with a fork or better still—an internal temperature of 145 degrees Fahrenheit.
- Remove from oven. Serve. Enjoy!