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Pistachio-Crusted Pesto Salmon

Parve Parve
9 Servings Serving Icon
40 Minutes Preferences Icon

Gourmet results with minimal effort is always my goal when developing recipes. Anyone who tasted this dish (even those who claimed to dislike pesto) gave it a huge thumbs-up. Try it — you’ll love it.


Prepare the Salmon


Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).


Rinse salmon and pat dry. Set on a Gefen Parchment Paper lined baking sheet or roasting pan. Season lightly with garlic, onion powder, salt, and paprika. Set aside.


In a small bowl, combine the mayo, pesto, lemon juice, and date honey. Smear evenly over salmon.


Place pistachios in a ziplock bag and crush coarsely, using a rolling pin or a bottle. Spread the chopped pistachios evenly over the pesto layer.


Lightly drizzle honey over the pistachios. Bake for 30–35 minutes.

Prepare the Pesto Sauce


Place all ingredients in food processor and pulse until smooth. The sauce can be refrigerated for two weeks.