Low Sodium Pistachio Crusted Salmon
Elevate your weeknight dinner game with this flavorful Low Sodium Pistachio Crusted Salmon recipe—a perfect blend of heart-healthy ingredients and vibrant, gourmet taste. Tender salmon fillets are coated in a crunchy pistachio crust infused with fresh parsley, zesty lemon, and a subtle touch of garlic powder and black pepper, all bound together with low sodium Dijon mustard for a guilt-free indulgence. This dish not only offers a lower sodium option but also highlights nutrient-rich ingredients like unsalted pistachios and olive oil. Ready in just 30 minutes, it's a quick and impressive meal ideal for any occasion. Serve it with a squeeze of fresh lemon juice and pair it with your favorite roasted veggies or quinoa for a wholesome, restaurant-quality experience right at home. Perfect for seafood lovers seeking a nutritious and easy meal with a sophisticated twist.
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) salmon fillets
- 1 cup unsalted pistachios, shelled and finely crushed
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon zest
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard (low sodium variant)
- 4 lemon wedges
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the shelled pistachios in a food processor and pulse until they are finely crushed. Be careful not to over-process, as you want a crumb-like texture.
In a medium bowl, combine the crushed pistachios, chopped parsley, lemon zest, garlic powder, and black pepper. Mix well to ensure the ingredients are evenly distributed.
Lightly brush the salmon fillets with olive oil on all sides to help the pistachio mixture adhere.
Spread a thin layer of low sodium Dijon mustard on the top side of each salmon fillet. This will serve as a binding agent for the pistachio crust.
Carefully press the pistachio mixture onto the mustard-covered side of each salmon fillet, ensuring an even coating.
Place the salmon fillets, pistachio crust side up, on the prepared baking sheet.
Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and the pistachio crust is golden brown. Cooking time may vary based on the thickness of the fillets.
Remove from the oven and let rest for a couple of minutes. Serve each fillet with a lemon wedge for squeezing over the top for an extra citrusy kick.
Enjoy your delicious, low sodium pistachio crusted salmon with your favorite side dishes.
Nutrition Facts
Calories |
2180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.9 g | 201% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 640 mg | 28% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 9.5 g | ||
| Protein | 167.4 g | 335% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1325 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
