When served with freekeh and wilted spinach, this salmon dish has a bistro-like flavor.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- cooking spray
- 1 tablespoon butter
- 1 tablespoon grapeseed oil
- 4 (4 ounce) salmon fillets with skin
- 2 ½ teaspoons Greek seasoning (such as Cavender’s®), divided
- ¼ cup crushed pistachios
- ¼ cup panko bread crumbs
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Place butter in a microwave-safe bowl and melt in the microwave, 15 to 30 seconds. Let cool and stir in grapeseed oil.
- Place salmon fillets skin-side down on the baking sheet. Brush with butter mixture and sprinkle evenly with 1 1/2 teaspoons Greek seasoning.
- Mix crushed pistachios, bread crumbs, and remaining 1 teaspoon Greek seasoning together in a small bowl. Sprinkle evenly over salmon.
- Bake in the preheated oven until salmon flakes easily with a fork, about 20 minutes.
- The magazine version of this recipe scales ingredient amounts and cooking time for a 3-pound side of salmon
Nutrition Facts
| Calories | 286 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 1 g |
| Protein | 27 g |
| Saturated Fat | 4 g |
| Sodium | 431 mg |
| Sugars | 1 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Yum! My new favorite (or tie for favorite) Salmon recipe! It wasn’t exceptional in my mom’s taste, but myself and my two friends that also ate some loved it! My friends raved about it and wanted the recipe. The Greek seasoning (I used Greek Freak) was the key, in my opinion! As far as changes, I used olive oil instead of grapeseed and had skinless fillets that I used. No other changes. It really doesn’t need any! Probably would be great with grapseed oil too, we just don’t use it so I didn’t want to buy it for just one recipe. Going on our regular rotation for sure!
I found this recipe in the AR magazine for Dec/Jan 2019. The crust intrigued me so I went for it. We were pleased with this dish overall. I found Cavender’s Greek Seasoning WAY too salty-240mg sodium for only 1/4 teaspoon and the salty flavor predominated each bite. Next time I will make my own concoction of herbs for a Greek flair and separately season with Kosher Salt & pepper. We enjoyed the pistachio crust a lot and I will repeat this recipe. Even with some Panko crumbs, it’s a relatively low-carb option. I served with spinach that had been sautéed with butter/olive oil/garlic and some chicken broth added towards the end.
Delicious!!
Absolutely delicious! Didn’t have the Greek seasoning nor all of the ingredients to make it, so just used the ones I have. It only took 8 minutes in my air fryer.
This recipe is very easy to make and it tastes delicious. I didn’t have Greek seasoning so I looked up the ingredients and made my own. I added crumbled feta cheese to the dry mix. The entire family enjoyed it.
Great flavor and textures, easy recipe- would definitely make again. This is Bistro, fine dining at home. Recommend with rice pilaf and roasted veggies. YUM!