Pistachio-Crusted Salmon with Blistered Cherry Tomatoes: A Deliciously Nutty Delight

If you're a seafood lover looking to add a delightful twist to your dinner repertoire, look no further than Pistachio-Crusted Salmon with Blistered Cherry Tomatoes. This recipe combines the rich, buttery flavor of salmon with the delightful crunch of pistachios and the burst of tangy sweetness from blistered cherry tomatoes. It's a culinary masterpiece that will impress your taste buds and leave you craving for more. Let's dive into the details and learn how to create this irresistible dish!

Pistachio-Crusted Salmon with Blistered Cherry Tomatoes is a dish that effortlessly combines the rich and succulent flavors of salmon with the nutty crunch of pistachios and the sweet-tart burst of blistered cherry tomatoes. The contrasting textures and complementary flavors create a truly unforgettable dining experience.

Now, let's take this dish to another level by adding a refreshing salad as the perfect accompaniment. The combination of mixed salad leaves, crisp cucumber, zesty red onion, and briny Kalamata olives, dressed with olive oil and lemon juice, provides a delightful contrast to the rich and nutty salmon. Get ready to tantalize your taste buds with this complete and satisfying meal!

Ingredients:

• 4 6-oz. salmon fillets

• salt and black pepper, to taste

• ¼ c. extra virgin olive oil, divided

• ¼ c. fresh lemon juice, divided

• 1 t. Dijon mustard

• 1½ T. runny honey

• 1 garlic clove, finely minced

• ½ c. pistachios, roughly chopped

• 1 t. ground cardamom

• 1 pint cherry tomatoes

• 6 c. mixed salad greens

• 1 medium cucumber, diced

• ½ medium red onion, thinly sliced

• ¼ c. Kalamata olives, chopped

Directions:

1. Pre-heat oven to 375°F and line a large, rimmed baking sheet with a piece of parchment paper or a Silpat® baking mat. Place salmon fillets on the prepared baking sheet and generously season with salt and black pepper, to taste. Set aside.

2. In a small bowl, whisk together 2 tablespoons olive oil with 3 tablespoons lemon juice. Add the mustard, honey, and garlic and whisk to combine. Brush each fillet with the honey-mustard mixture until coated.

3. Add chopped pistachios and ground cardamom to a small bowl and stir to combine. Evenly divide the pistachio mixture among the salmon fillets, gently pressing the mixture into each fillet to ensure it adheres. 

4. Place the cherry tomatoes in a medium bowl and drizzle with one tablespoon olive oil. Season with salt and black pepper, to taste, and toss to combine. Arrange the seasoned tomatoes around the salmon fillets and place in the pre-heated oven to roast until the salmon is flakey and the cherry tomatoes are blistered, approximately 13-15 minutes.

5. Meanwhile, combine the mixed salad leaves, cucumber, red onion, and Kalamata olives in a large bowl. Drizzle with the remaining olive oil and lemon juice and season with salt and black pepper, to taste, and toss to combine. Set aside.

6. Once baking time is complete, remove the salmon and tomatoes from the oven. Serve immediately with the fresh salad on the side.

   This complete dish not only satisfies your taste buds with its delicious pistachio-crusted salmon and blistered cherry tomatoes but also offers a healthy and refreshing balance with the salad. It's a culinary journey that combines the best of both worlds—a symphony of flavors that will leave you wanting more. Enjoy the delightful contrast and savor the exquisite combination of flavors in every bite.

   Bon appétit!