Apricot-pistachio salmon



20 min


40 min


4 Servings

Apricot-pistachio salmon

Apricot-pistachio salmon with roasted cauliflower Photo, Roberto Caruso

For those nights you're craving sweet and savoury, opt for these baked salmon fillets with golden florets of roasted cauliflower.


  • 1 medium cauliflower , cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 tsp coriander
  • 1/2 tsp cumin
  • 1/4 tsp cardamom
  • 3/4 tsp salt
  • 4 salmon fillets , about 180 g each
  • fresh pepper
  • 4 tsp apricot jam
  • 1/3 cup coarsely chopped pistachios


  • PREHEAT oven to 400F. Line 2 baking sheets with foil. Toss cauliflower with olive oil, coriander, cumin, cardamom and 1/4 tsp salt on 1 prepared sheet. Spread in a single layer (it’s okay if they touch). Bake in bottom third of oven until edges are golden, stirring halfway through, about 30 min.
  • ARRANGE salmon fillets, skin-side down, on second prepared sheet. Sprinkle with 1/2 tsp salt. Season with fresh pepper. Brush apricot jam over tops of salmon. Sprinkle pistachios over salmon, pressing gently so they stick. Bake in top third of oven until a knife tip inserted into thickest part of fish comes out warm, 14 to 16 min.

Nutrition (per fillet)

  • Calories
  • 424,
  • Protein
  • 32 g,
  • Carbohydrates
  • 13 g,
  • Fat
  • 27 g,
  • Fibre
  • 5 g,
  • Sodium
  • 530 mg.
  • Good source of
  • Vitamin C
Wine Pairings

Apricot-pistachio salmon
Pair it with: A lively chardonnay.

A simple yet fulfilling unoaked chardonnay serves as the perfect accompaniment to this fish dish. Expect a medium-bodied glassful of irresistible green apples, zesty lemon rind and subtle spice notes.

Our pick: Louis Jadot Mâcon Villages, France, $18.