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Pistachio Herb Crusted Salmon with Asparagus Spinach Salad

Travis Caraballo

Travis Caraballo

April 18, 2025
Clock icon

37 min

Total

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2

Servings

Protein icon

salmon

Protein

Elevate your meal with this Pistachio Herb Crusted Salmon! Flaky salmon topped with a crunchy pistachio crust, served with a fresh asparagus spinach salad. Light, vibrant, and full of flavor!

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Our Sourcing Standards

Equipments

  • Knife

  • Cutting board

  • Measuring cups & spoons 

  • Baking Sheet

  • Parchment paper 

  • mixing bowls

  • Small food processor

    (or mortar and pestle) 

  • Tongs

  • Whisk

Ingredients

  • 2 Butcherbox Salmon fillets

    skin-on 

  • Pistachios 

  • Panko breadcrumbs 

  • Fresh parsley 

  • Fresh dill 

  • Lemon zest 

  • Garlic 

  • Olive oil 

  • Dijon mustard 

  • Asparagus 

  • Baby spinach 

  • Cherry tomatoes 

  • Red onion 

  • Feta cheese 

  • Almonds 

  • Lemon juice 

  • Olive oil 

  • Honey 

  • Salt and pepper 

Step By Step

Instructions

Preparation

1
Preheat the Oven: Set the oven to 400°F (200°C). Line a baking sheet with parchment paper. 
2
Prepare the Pistachio Crust: In a small food processor, pulse together ¼ cup of pistachios, 2 tablespoons of panko breadcrumbs, 1 tablespoon of parsley, 1 tablespoon of dill, 1 teaspoon of lemon zest, and 1 minced garlic clove. Mix with 1 tablespoon of olive oil and set aside. 
3
In a bowl, whisk together 2 tablespoons of lemon juice, 3 tablespoons of olive oil, 1 teaspoon of honey, and 1 teaspoon of Dijon mustard. Season with salt and pepper to taste. 
4
Trim the asparagus and cut into 2-inch pieces. Halve the cherry tomatoes and thinly slice the red onion. 

How to Cook 

1
Pat the salmon fillets dry with a paper towel and season with salt and pepper. 
2
Spread 1 teaspoon of Dijon mustard on top of each fillet. 
3
Press the prepared pistachio mixture onto the top of each fillet, ensuring an even crust. 
4
Place the salmon on the lined baking sheet and bake for 10-12 minutes, or until the salmon flakes easily with a fork and the crust is golden brown. 
5
Bring a pot of salted water to a boil. Add the asparagus and blanch for 1-2 minutes until bright green and slightly tender. Transfer to an ice bath to stop the cooking, then drain and pat dry. 
6
In a large bowl, combine the spinach, blanched asparagus, cherry tomatoes, red onion, feta cheese, and sliced almonds. Drizzle with the prepared dressing and toss to coat evenly. 
7
Plate the baked salmon fillets and serve alongside the asparagus spinach salad. Garnish with extra parsley or lemon wedges if desired. 

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