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Pistachio-Crusted Salmon with Lemon Cream Sauce

Total Time

Prep: 20 min. Bake: 15 min.

Makes

4 servings

Nutty pistachios add color and crunch when sprinkled on salmon. The cream sauce gives the dish a lemony smooth finish. —Ann Baker, Texarkana, Texas
Pistachio-Crusted Salmon with Lemon Cream Sauce Recipe photo by Taste of Home
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Ingredients

  • 4 salmon fillets (1 inch thick and 6 ounces each)
  • 1 teaspoon sea salt
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 cup mayonnaise
  • 1/2 cup finely chopped pistachios
  • SAUCE:
  • 1 shallot, chopped
  • 1 tablespoon olive oil
  • 1 cup heavy whipping cream
  • 2 teaspoons grated lemon zest
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon cayenne pepper

Directions

  1. Place fillets on a greased baking sheet; sprinkle with salt and pepper. Spread with mayonnaise and sprinkle with pistachios.
  2. Bake at 375° for 15-20 minutes or until fish flakes easily with a fork.
  3. Meanwhile, in a small saucepan, cook and stir shallot in oil over medium-high heat until tender. Add cream, lemon zest, salt and cayenne; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened, stirring occasionally. Serve with salmon.

Nutrition Facts

1 fillet with 1/4 cup sauce: 699 calories, 59g fat (20g saturated fat), 172mg cholesterol, 837mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 34g protein.

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