Apricot-pistachio salmon

Prep 20 min
Total 40 min
Makes 4 Servings



medium cauliflower, cut into bite-sized pieces
2 tbsp
1 tsp
1/2 tsp
1/4 tsp
3/4 tsp
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.


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.

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