Pistachio Crusted Salmon Salad

This pistachio crusted salmon salad is tender, flavorful and has just enough crunch for the perfect bite. This pistachio crusted salmon is made with a flavorful lemon dijon base and crusted on top are golden panko breadcrumbs and pistachios.

Course Salad

Cuisine American

Keyword crusted salmon, pistachio, salad, salmon

Prep Time 5

Cook Time 15

Total Time 20

Servings -3 servings

Author Elizabeth Van Lierde

Ingredients

1 lb salmon filet or 3-4 pieces
2 lemons juiced
3 tbsp Dijon mustard
2 tsp honey
2 garlic cloves minced
1 cup finely chopped pistachios
½ cup Panko bread crumbs
2 tbsp olive oil
Salt and pepper to taste
1 Taylor Farms Strawberry Rosè Chopped Salad Kit
½ cup thinly sliced strawberries

Instructions

Preheat the oven to 400 F.
Line a baking sheet with parchment paper. Place the salmon, skin side down. Season lightly with salt and cracked black pepper.
In a small bowl mix together lemon juice, dijon mustard, honey, and garlic. Spread evenly over salmon filet.
In a separate small bowl mix together pistachios, panko bread crumbs and olive oil. Press the 'crusted' mixture into the salmon filet evenly.
Bake salmon filet for 12-15 minutes or until fish flakes off easily with a fork. Allow salmon to cool for 5 minutes and place onto prepared Taylor Farms Strawberry Rosè Salad Kit and top with strawberries.