Pistachio-Crusted Salmon with Lemon Cream Sauce

Total Time Prep: 20 min. Bake: 15 min.
Yield 4 servings
Contest Winner
Test Kitchen Approved
Nutty pistachios add color and crunch when sprinkled on salmon. The cream sauce gives the dish a lemony smooth finish. —Ann Baker, Texarkana, Texas

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.

Nutty pistachios add color and crunch when sprinkled on salmon. The cream sauce gives the dish a lemony smooth finish. —Ann Baker, Texarkana, Texas
Recipe Creator

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