Pistachio-crusted roasted salmon

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5 min


4 servings

* PLUS Roasting Time: 10 minutes
Pistachio-crusted roasted salmon

Andreas Trauttmansdorff


  • vegetable oil
  • 4 salmon fillets , each about 250 g, preferably 1-in. thick
  • 3 tbsp grainy Dijon mustard
  • 3 tbsp pure maple syrup
  • generous pinch salt
  • generous pinch ground black pepper
  • 1/4 cup finely chopped pistachios


  • Preheat oven to 475F (240C). Line a rimmed baking sheet with foil. If salmon is skinless, lightly spray or brush foil with vegetable oil. If skin is on salmon, do not oil. Place salmon skin side down on foil. In a small bowl, stir mustard with maple syrup, salt and pepper. Evenly spread mustard mixture overtop fish.
  • Roast in centre of preheated oven until a knife tip inserted about 1/2 inch (2 cm) into thickest parts of fish comes out warm. This will take 8 to 10 minutes. Remove from oven and place fillets on warm dinner plates. For salmon with skin, insert a wide metal spatula between skin and flesh, leaving skin on foil. Gently press pistachios into coating on fish.

Nutrition (per serving)

  • Calories
  • 457,
  • Protein
  • 41.4 g,
  • Carbohydrates
  • 12.6 g,
  • Fat
  • 26.1 g,
  • Fibre
  • 0.7 g,
  • Sodium
  • 260 mg.

Our salmon fillets are ready for the oven in just five minutes. A hint of fresh green from chopped pistachios adds an instant gourmet finish.

Your complete menu

Start with sliced melon sprinkled with chopped mint and draped with prosciutto, or Boston lettuce tossed with sliced mushrooms and Japanese dressing. Serve with boiled baby potatoes with garlic butter, or rice tossed with asparagus or peas. End with store-bought brownies topped with ice cream or try fresh berries and mangoes with whipped cream and chocolate curls.