This pistachio-crusted salmon makes an incredible spring dinner: flaky, buttery fish topped with a crunchy, savory pistachio crust and served with a bright shaved asparagus salad finished with Parmesan. Fresh, simple, and satisfying.
A new spring dinner is ready for your table.
This pistachio-crusted salmon is a fun, flavorful way to enjoy fish. The yogurt-herb layer keeps the salmon moist and adds brightness, while a layer of crushed pistachios gives a rich, crunchy finish. Pairing it with a simple shaved asparagus salad with lemon and Parmesan creates the perfect spring combo.
This dish roasts quickly and is ideal for seasonal meals, special weeknight dinners, or when you want something light but satisfying. The contrast between tender, flaky salmon and the crisp pistachio topping is delightful.
If you enjoy experimenting with salmon, this recipe is worth trying. A creamy layer of yogurt mixed with mayo, herbs and lemon provides a flavorful base; crushed roasted pistachios on top add buttery notes and texture that elevate the whole dish.
Each bite shows how tender the fish is beneath a crisp, nutty crust. It’s the kind of meal you’ll sneak bites of while preparing it because it’s that good.
The shaved asparagus salad is simple and bright: thin ribbons of asparagus tossed with olive oil, lemon zest and juice, grated garlic, salt, pepper and plenty of shaved Parmesan. As the asparagus sits in the dressing, it softens slightly and takes on a pleasing, almost noodle-like texture—light and fresh alongside the salmon.
This meal is versatile: serve it as shown, add another side to make it heartier, or toss more greens into the asparagus to turn it into a bigger salad. Either way, it’s a crunchy, satisfying dish that carries well into warmer months.
Pistachio Crusted Salmon with Shaved Asparagus Salad
Pistachio Crusted Salmon with Shaved Asparagus Salad
Ingredients
- 4 salmon filets (about 1 inch thick)
- Kosher salt and pepper
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon dried chives
- 1 teaspoon freshly grated lemon zest
- 1/2 teaspoon dried dill weed
- 1/2 cup roasted pistachios, chopped
Shaved asparagus salad
- 1 pound asparagus spears
- 1/4 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon freshly grated lemon zest
- 1 garlic clove, grated
- Kosher salt and pepper
- 1/4 cup shaved Parmesan (or more to taste)
Instructions
- Preheat the oven to 400°F. Season the salmon all over with salt and pepper.
- In a bowl, whisk together the yogurt, mayonnaise, chives, lemon zest and dill. Spread this mixture over the top of each salmon filet, then press the chopped pistachios on top to form a crust.
- Roast the salmon for 12 to 15 minutes, until it flakes easily with a fork.
- While the salmon roasts, make the asparagus salad. Using a vegetable peeler, shave the asparagus lengthwise into thin ribbons, leaving the tips whole if you like. Add the ribbons to a large bowl.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, grated garlic, salt and pepper. Pour the dressing over the shaved asparagus and toss well. Add the shaved Parmesan and toss again. Taste and adjust seasoning as needed.
- Serve the pistachio-crusted salmon with the shaved asparagus salad alongside. Enjoy!
Serious flavor city.
