Pistachio Crusted Salmon with Zhoug

Two pistachio crusted salmon filets with a side of kale salad on a plate.

5 from 1 vote

Pistachio Crusted Salmon with Zhoug

This tender, flaky pistachio-crusted salmon, smothered with creamy zhoug sauce and served with a kale salad, is an easy, 20-minute dinner packed with flavor!

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: American

Keyword: pistachio crusted salmon

Servings: servings

Author: Katerina | Diethood

Equipment

Ingredients

For the Pistachio Crusted Salmon

2 tablespoons shelled pistachios finely chopped
2 tablespoons sour cream
6 tablespoons zhoug sauce
2 sockeye salmon fillets 5 ounces each
½ teaspoon smoked paprika
olive oil for the baking dish
Kosher salt to taste
freshly ground black pepper to taste

For the Kale Salad

¾ cup kale leaves packed and roughly chopped
4 ounces grape tomatoes halved
1 scallion trimmed and thinly sliced
¼ cup shredded red cabbage
Kosher salt to taste
freshly ground black pepper to taste

Instructions

Prep your tools. Preheat your oven to 425ºF. Lightly oil a baking dish or line a sheet pan with parchment paper and set aside.
Make the creamy zhoug sauce. Place the sour cream and zhoug sauce in a small bowl. Stir to combine and season with salt to taste.
Season the salmon. Pat the salmon fillets dry with paper towels. Season with salt and ground black pepper to taste. Sprinkle the paprika over the fillets.
Add sauce to the salmon. Place salmon, skin sides down, in a lightly oiled baking dish or a sheet pan. Spread the tops of the salmon with about 2 tablespoons of creamy zhoug sauce.
Add nuts. Sprinkle with pistachios on top of the sauce. Press to adhere.
Roast. Transfer the salmon to the oven and roast it for 12-15 minutes, or until it is fully cooked and flaky. Salmon is cooked through when its internal temperature registers at 145˚F.
While the salmon is cooking, make your kale salad. Place kale in a large bowl. Drizzle with about half the remaining creamy zhoug sauce. Lightly season with salt to taste. Massage until leaves soften. Add cabbage, tomatoes, and scallions. Drizzle with remaining zhoug sauce. Toss to combine. Season with salt to taste.
Rest and serve. When the salmon has finished baking, let it rest for about 3-5 minutes. Divide the pistachio-crusted salmon between plates. Pile kale salad on the side. Enjoy!

Nutrition