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Serving anything “crusted” automatically makes you feel like a restaurant chef. This date and pistachio crusted salmon has everything you want in a dish—sweetness, brightness, saltiness, and texture. It’s basically a one-way ticket to flavor town.
Salmon, though delicious, can get boring if you’re used to making it the same way all of the time.
Adding a decadent crust like we do in this date and pistachio recipe, adds so much extra depth of flavor with truly minimal effort. Dates and pistachios, both native to the middle east, lend this recipe to fun sides like tabbouleh, hummus, baba ganoush, and spiced rice to complete the meal.
The crust itself is made up of 4 ingredients: lemon, dill, pistachios, and dates. That’s it!
The biggest effort is cracking all of those pesky pistachio nuts but this is a perfect job for a kiddo who wants to help in the kitchen and, truth be told, you can buy them pre-shelled for a few extra dollars.
Not used to cooking with fresh dill? It is so bright and flavorful you’ll be wondering what took you so long. Although you can absolutely substitute for dried dill here, the difference in brightness is incomparable so if you can get your hands on a few sprigs of the fresh stuff, we highly recommend it.
Though an impressive dish, you don’t have to save this one for a special occasion. Since this whips together so quickly, it makes for a perfect weeknight dish that will have your guests coming back for seconds.
We hope you give it a try soon.
Hats off to you, chef!
Date & Pistachio Crusted Salmon
- 2 lbs salmon
- 8 dates
- ¼ cup fresh dill, chopped
- ½ cup unsalted pistachios, roasted
- 1 lemon
- salt and pepper to taste
Preheat oven to 425 F and prep salmon filets on prepared baking sheet (we recommend using parchment paper)
Chop and remove pits from your dates
Add pistachios to blender and blend until crushed
Add dates and blend again
Add lemon and dill and blend
Salt and pepper salmon
Press pistachio mixture (now your crust) on top
Drizzle with olive oil
Place in the oven and cook for 10 minutes per every 1 inch of thickness of salmon (ex: if your salmon is 1.5 inches thick, cook for 15 minutes)
Top with fresh lemon and dill