What a fantastic supper this fish with pistachio crust is! Flaky, buttery fish with a crispy, delicious coating that is served with a parmesan-shaved asparagus salad. The ideal pairing for spring!
Serve your favorite fish in a novel and entertaining way with this pistachio coated salmon. It has a crispy top layer and is flakey and buttery. It also comes with my new favorite spring salad, which is a kitchen mainstay already.
Such a dinner is my favorite. Rich and flavorful, yet filling.
Sure, please.
I very much recommend trying this dish if you’re observing Lent and looking for a fresh take on the salmon you cook every week. It roasts really rapidly and tastes amazing.
I adore experimenting with our salmon dishes! I won’t bore you with my endless tirades about how Eddie didn’t like salmon and I would eat it largely for myself. Nevertheless! He’s back on the salmon bandwagon, which is great news in this home. so that I may prepare it in a variety of delectable ways for everyone to enjoy.
It is this dish that brings me most joy. My obsession is with pistachios. I smother the salmon with a yogurt sauce flavored with lemon and fresh herbs. This is really delicious and adds a lot of flavor on its own.
Then again!
I add crushed pistachios on top for a crisp, salty, buttery taste. God, please.
The fish is tender and buttery with a crisp top that has an amazing texture, as shown by a single forkful. That’s precisely the type of cuisine I love.
As I’m preparing this supper for everyone, I can’t help but nibble on the pan since it’s so delicious.
Let’s serve it now.
Let’s discuss this salads of asparagus. Before, I prepared salads with shaved asparagus. This really easy one just has the most amazing flavor. I promise that these strands of asparagus marinade in the sauce until they resemble little noodles. It has the most amazing texture.
I was inspired to make this asparagus variation by my love of a basic arugula salad. It’s quite simple. Shaved asparagus, plenty of salt, pepper, and parmesan cheese, olive oil, and lemon zest and juice. With only a few ingredients, it’s bright, invigorating, and exactly what we need to welcome spring.
P.S. Is anyone else ecstatic that this weekend marks the change in the clocks to an earlier hour and more daylight? PLEASE AGREE.
This combination makes for a wonderful meal. It’s crunchy and satisfying. It tastes incredible. It’s a meal that can carry you all the way through summer. Add an extra side if you want to beef it up a bit. Turn it into more of a salad if you wish. The options are endless!
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- 4 salmon filets (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, or more if you’d like!
INSTRUCTIONS
- Before baking, preheat the oven to 400°F. Use salt and pepper to season the fish all over.
- Combine the yogurt, mayo, dill, lemon zest, and chives in a bowl. Drizzle it over the salmon fillets. Add the crumbled pistachios on top. Flake the fish with a fork after roasting it for 12 to 15 minutes.
- Prepare the asparagus salad while the salmon is roasting.
- Use a vegetable peeler to shave the asparagus spears by rubbing it back and forth along its sides.I chop off as much as possible, leaving the tops whole, and transfer everything into a big dish. It works much better, in my experience, to move the peeler back and forth rather than simply forward. The asparagus should be put in a big bowl.
- Mix the olive oil, lemon juice, zest, grated garlic, salt, and pepper in a smaller bowl. Drizzle it over the asparagus and give it a good stir a few times. Toss in the shavings of parmesan cheese. If necessary, taste and add additional salt and pepper.
- Arrange the shaved asparagus on the side alongside the salmon. Have fun!