Baked Salmon with a Pistachio, Honey and Herb Crust

Serves 4 · Preparation: 15 mins · Cooking: 25 mins

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Ingredients

  • 80g shelled pistachio nuts
  • 30g fresh white breadcrumbs
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons runny honey
  • 4 skinned salmon fillets, about 200g each
  • 1½ tablespoons extra virgin olive oil, plus extra for greasing
  • Salt and freshly ground black pepper
Serving suggestion:
Serve with lemon wedges and artichokes braised in wine.
Recipe note:
The pistachio crust helps keep the salmon moist. The topping also works well with cod.

Method

  1. Preheat the oven to 180°C or gas mark 4. Chop the pistachios very finely so they are about the same size as the breadcrumbs. Sieve them to remove the dusty skins.
  2. Place the pistachios in a small bowl with the breadcrumbs, rosemary, thyme and parsley. Season with salt and pepper.
  3. Drizzle the honey over the mixture, mix well and set aside.
  4. Brush a little olive oil over the bottom of a baking dish. Place the salmon in the dish and season with salt and pepper.
  5. Top one side of each fillet with the pistachio mixture, pressing it down firmly with the back of a spoon.
  6. Drizzle the salmon with the remaining olive oil.
  7. Bake for 25 minutes, or until the topping is golden and crisp and the salmon is cooked through.

Cooking Timer

25:00 25 minutes
Set the timer, then press Start Timer.