Pistachio Crusted Salmon

# What You'll Need:

→ Fish

01 - 4 skinless salmon filets, 6 oz each

02 - Salt and freshly ground black pepper to taste

→ Pistachio Crust

03 - 3/4 cup unsalted shelled pistachios, finely chopped

04 - 1/4 cup fresh parsley, finely chopped

05 - 2 tablespoons fresh dill, finely chopped

06 - 1 tablespoon lemon zest

07 - 2 tablespoons panko breadcrumbs

08 - 2 tablespoons olive oil

→ For Cooking

09 - 2 tablespoons olive oil

10 - Lemon wedges for serving

# How to Make It:

01 - Pat salmon filets dry with paper towels. Season both sides generously with salt and pepper.

02 - In a shallow bowl, combine chopped pistachios, parsley, dill, lemon zest, panko breadcrumbs, and 2 tablespoons olive oil. Mix thoroughly until evenly combined.

03 - Press the top side of each salmon filet firmly into the pistachio mixture, coating thickly and pressing gently to ensure proper adhesion.

04 - Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat until shimmering.

05 - Place salmon filets crust side down in the skillet. Cook for 3 to 4 minutes until the crust achieves a golden brown color.

06 - Carefully flip the filets and cook for 3 to 5 minutes until salmon flakes easily with a fork and internal temperature reaches 125 to 130 degrees Fahrenheit.

07 - Remove from pan and let rest for 2 minutes. Serve immediately with lemon wedges.

# Expert Tips:

01 -

The pistachio crust stays crunchy even as the salmon flakes apart, giving you this satisfying textural contrast in every bite.
It looks fancy enough to impress people at dinner but honestly takes less time to make than ordering takeout.

02 -

The crust will only stay crunchy if your pan is hot enough when you sear it; a lukewarm pan will steam the crust instead of browning it, and you'll end up with disappointingly soft coating.
Don't flip the salmon more than once—every time you move it around, you risk the crust breaking off and ending up in your pan instead of on your fish.

03 -