Pistachio-Herb Crusted Salmon Stacked Salad
Indulge in a vibrant and flavorful Pistachio-Herb Crusted Salmon Stacked Salad. This eye-catching dish combines tender salmon fillets topped with a crunchy pistachio-herb crust, layered on fresh mixed greens and sweet cherry tomatoes. Perfect for impressing dinner guests or elevating your weeknight meals, this recipe is a delightful fusion of textures and flavors, guaranteed to be the star of your table.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 (6 oz) fresh salmon fillets
- 1/2 cup unsalted pistachios, finely chopped
- 2 tbsp fresh parsley, minced
- 1 tbsp fresh dill, minced
- 4 cups mixed greens (arugula or baby spinach)
- 1 cup cherry tomatoes, halved
- 2 tbsp extra virgin olive oil (plus more for drizzling)
- 1 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Place salmon fillets skin-side down on a parchment-lined baking tray. Season with salt and pepper.
- In a bowl, mix chopped pistachios, parsley, dill, olive oil, and lemon juice until it forms a paste.
- Spread the pistachio-herb mixture evenly over the salmon.
- Bake for 12-15 minutes until the crust is golden and salmon flakes easily with a fork.
- Toss mixed greens with halved cherry tomatoes in a large bowl; drizzle with olive oil and lemon juice.
- Assemble by stacking layers of greens topped with baked salmon on plates and serve warm.
Nutrition
- Serving Size: 1 salad (approximately 300g)
- Calories: 460
- Sugar: 3g
- Sodium: 220mg
- Fat: 27g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 70mg
Keywords: Feel free to customize with seasonal veggies or switch pistachios for walnuts or almonds for variations. For meal prep, store salad components separately to maintain freshness.