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Pistachio-Crusted Salmon with Blistered Cherry Tomatoes

Course Dinner
Keyword salmon, seafood
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4


  • 4 6-oz salmon fillets
  • ¼ cup extra virgin olive oil, divided
  • ¼ cup Kalamata olives, chopped
  • ¼ cup fresh lemon juice, divided
  • 1 tsp Dijon mustard
  • 1 ½ tbsp honey
  • 1 garlic clove, finely minced
  • ½ cup pistachios, roughly chopped
  • 1 tsp ground cardamom
  • 1 pint cherry tomatoes
  • 6 cups mixed salad greens
  • 1 medium cucumber, diced
  • ½ medium red onion, thinly sliced
  • Sea salt and black pepper, to taste


  1. Pre-heat oven to 375°F and line a large, rimmed baking sheet with a
    piece of parchment paper or a Silpat® baking mat. Place salmon fillets on the
    prepared baking sheet and generously season with salt and black pepper, to
    taste. Set aside.

  2. In a small bowl, whisk together 2 tablespoons olive oil with 3
    tablespoons lemon juice. Add the mustard, honey, and garlic and whisk to
    combine. Brush each fillet with the honey-mustard mixture until coated.

  3. Add chopped pistachios and ground cardamom to a small bowl and stir to
    combine. Evenly divide the pistachio mixture among the salmon fillets, gently
    pressing the mixture into each fillet to ensure it adheres.  

  4. Place the cherry tomatoes in a medium bowl and drizzle with one
    tablespoon olive oil. Season with salt and black pepper, to taste, and toss to
    combine. Arrange the seasoned tomatoes around the salmon fillets and place in
    the pre-heated oven to roast until the salmon is flakey and the cherry tomatoes
    are blistered approximately 13-15 minutes.

  5. Meanwhile, combine the mixed salad leaves, cucumber, red onion, and
    Kalamata olives in a large bowl. Drizzle with the remaining olive oil and lemon
    juice and season with salt and black pepper, to taste, and toss to combine. Set

  6. Once baking time is complete, remove salmon and tomatoes from the oven. Serve
    immediately with the fresh salad on the side.