This pistachio-crusted salmon makes a spectacular dinner: tender, flaky fish topped with a crunchy, savory pistachio crust, served with a bright shaved asparagus salad finished with parmesan. It’s a light, spring-forward pairing that’s easy to make and full of flavor.
A fresh spring meal awaits.
This pistachio-crusted salmon is a fun twist on a favorite. The fish stays buttery and flaky beneath a crisp, nutty topping. It’s paired with a shaved asparagus salad that’s become a staple here—simple, bright, and irresistible.
I love meals like this: satisfying, flavorful, and uncomplicated.
If you’re looking for a new way to serve salmon—whether for Lent or just because—this recipe is a great option. It roasts quickly and tastes incredible.
There are so many ways to make salmon, and I’m always switching things up. Lately this version has been a winner at our table: a creamy herb yogurt layer under a blanket of crushed pistachios for savory, buttery crunch.
The herb yogurt adds brightness and moisture with lemon and chives, and the chopped pistachios give texture and richness. One forkful combines soft, flaky salmon with the crisp topping—exactly the contrast I love.
This is the kind of meal I find myself snacking on while finishing the plating. It’s simple enough for weeknights yet elegant enough for guests.
Now about the salad: shaved asparagus tossed with olive oil, lemon juice and zest, grated garlic, salt, pepper, and plenty of shaved parmesan. As the asparagus sits in the dressing it softens slightly and takes on a delightful, almost noodle-like texture—refreshing and textural at once.
Inspired by simple arugula salads, this asparagus version is fast and flavorful. Just a few ingredients deliver a bright side that pairs perfectly with the rich salmon.
P.S. More daylight and warmer evenings make meals like this feel even better.
This combination is crunchy, satisfying, and versatile. Serve it as written or add a side to make it heartier. You can also turn it into a larger salad by flaking the salmon over greens—either way, it’s a winner for spring and summer dinners.
Pistachio Crusted Salmon with shaved Asparagus
Pistachio Crusted Salmon with Shaved Asparagus Salad
4
people
25
15
40
Ingredients
- 4 salmon fillets (about 1 inch thick)
- kosher salt and pepper
- ½ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon dried chives
- 1 teaspoon freshly grated lemon zest
- ½ teaspoon dried dill weed
- ½ cup roasted pistachios, chopped
Shaved asparagus salad
- 1 pound asparagus spears
- ¼ cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon freshly grated lemon zest
- 1 garlic clove, grated
- kosher salt and pepper
- ¼ cup shaved parmesan cheese
Instructions
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Preheat the oven to 400°F (200°C). Season the salmon all over with kosher salt and pepper.
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In a bowl, whisk together the Greek yogurt, mayonnaise, dried chives, lemon zest and dried dill. Spread this mixture over the tops of the salmon fillets, then press the chopped pistachios on top. Roast the salmon 12–15 minutes, until it flakes easily with a fork.
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While the salmon roasts, prepare the asparagus salad.
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To shave the asparagus, use a vegetable peeler to remove thin ribbons from the stalks, leaving the tips whole. Add the shaved asparagus to a large bowl.
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In a smaller bowl, whisk together the olive oil, lemon juice, lemon zest, grated garlic, salt and pepper. Pour the dressing over the asparagus and toss well. Stir in the shaved parmesan and taste, adjusting salt and pepper as needed.
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Serve the roasted pistachio-crusted salmon with the shaved asparagus salad alongside. Enjoy!
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