Get the Recipe: Pistachio Orange Crusted Salmon
Salmon fillets, rubbed with a mustard and honey mixture, then topped with chopped pistachios, panko and orange zest. While the salmon quickly bakes in the oven, assemble the spinach and orange salad to serve alongside for a fresh and bright dinner!
Ingredients
- 10 - 12 oz skin-on salmon fillet, about 1 inch thick, patted dry
For the pistachio topping:
- 1/4 cup raw pistachios, finely chopped
- 2 Tablespoons panko
- 1/2 teaspoon orange zest
For the mustard rub:
- 2 Tablespoons Dijon mustard
- 1 1/2 teaspoons honey
- 1 1/2 teaspoons orange juice
- 1 clove garlic, grated
- 1/4 teaspoon salt
Spinach orange salad:
- 3 cups baby spinach
- 1/4 cup red onion, diced
- 8 - 10 orange segments, from one orange
For the salad dressing:
- Reserved rub mixture from above
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon white wine vinegar
- 1 Tablespoon orange juice
- 1/2 teaspoon orange zest
- salt and freshly ground pepper
Instructions
- Preheat oven to 425°F (non-convection/not fan-assisted) and line a large rimmed baking sheet with parchment paper.
- In a small bowl, stir together the pistachios, panko and 1/2 teaspoon of the reserved orange zest. Set aside.
- In another small bowl, stir together the mustard, honey, garlic, 1 Tablespoon orange juice, and a generous pinch of salt. Set aside.
- Rub the salmon with a bit of olive oil and sprinkle with a bit of salt. Arrange the reserved orange slices in rows on the prepared baking sheet. Place the salmon fillet on top of the orange slices. Spread about 1/2 of the mustard mixture over the top of salmon, and sprinkle with the pistachio mixture, pressing gently to adhere.
- Bake until the pistachio crust is lightly toasted, and a thermometer inserted into the thickest portion of the salmon registers 145F, about 12-15 minutes.
- Meanwhile, combine the spinach, red onion and orange segments in a medium bowl. In a small bowl, stir together all the dressing ingredients, then drizzle over the salad. Toss to combine well.
- Cut the salmon into portions and gently lift away from the skin to a plate. Serve with the spinach orange salad.
You will need 2-3 fresh oranges. Cara Cara oranges are lovely, or navel oranges will work just fine. Zest 1 orange to yield 1 teaspoon zest, then cut the orange in half, and squeeze one half of it to yield 3 tablespoons juice. Slice the other half of the orange into thin slices to use under the salmon. Cut the second orange into segments as detailed in the Notes below. Set each aside separately.
Notes
Note 1: To cut the orange slices, trim the top and bottom 1/4 inch of the orange and lay it flat on one end on a cutting board. Using a paring knife, carefully remove the peel by cutting down from the top edge and following the orange's curve to the bottom, to remove it all.
Once all the peel is removed, cut on the inside of each membrane to remove individual, skinless orange segments. This is called "supreming" the orange.
Tips!
I have used lightly salted (roasted) pistachios before, and it works fine, if that's what you have on hand. Reduce the added salt in the recipe to adjust for the salted pistachios. I wouldn't recommend regular salted pistachios, as they are probably too salty.
Be sure to read the notes above this Recipe Card for more tips on making this recipe. You'll also find step-by-step photos there that you might find helpful.
Serving: 1serving, Calories: 469kcal, Carbohydrates: 29g, Protein: 36g, Fat: 24g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 12g, Cholesterol: 78mg, Sodium: 630mg, Potassium: 1308mg, Fiber: 5g, Sugar: 13g, Vitamin A: 4476IU, Vitamin C: 51mg, Calcium: 138mg, Iron: 4mg
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