Pistachio Crusted Salmon

Written By Justin Kwoczka

with Carrot & Butternut Squash Purée

By Chef Justin
Founder, Purée and Simple

A simple, fast way to create a restaurant-worthy salmon dish at home. Salmon is coated with a thin layer of mayonnaise, topped with a pistachio crust and finished in a hot oven. Served over warm Carrot & Butternut Squash Purée, the result is elegant, flavorful, and surprisingly easy to prepare.

WHY CARROT & BUTTERNUT SQUASH PURÉE?

Chef Justin pairs the shrimp with this purée as a vegetable-based alternative to potatoes and rice. It is a dairy-free preparation made from vegetables and extra-virgin olive oil, and it can function either as a side dish or as a sauce-like base for the protein.

RECIPE AT A GLANCE

Serves: 4
Prep Time: 15 mins
Cook Time: 10-12 minutes
Difficulty: Easy

INGREDIENTS

For the Salmon

  • Salmon: 4 filets (~6 oz. each)

  • Mayonnaise: 2 tbsp or enough for a very thin layer

  • Lemon zest: 1 tsp

  • Salt: ½ tsp or to taste

  • Lemon juice: for finishing

For the Pistachio Crust

  • Shelled, unsalted pistachios: ¾ cup finely chopped

  • Panko breadcrumbs: ¼ cup

  • Finely grated lemon zest: ¼ tsp

  • Extra-virgin olive oil: 1 tbsp

  • Fine sea salt: ¼ tbsp

For Serving

Purée & Simple Carrot & Butternut Squash Purée: 1 jar

METHOD

1. PREPARE THE SALMON

Preheat the oven to 425°F convection roast.

Place the salmon on a baking sheet or oven-safe pan. Spread a very thin layer of mayonnaise over the top of the salmon to act as a binder. Add a little extra lemon zest and lightly season with salt.

2. ADD THE PISTACHIO CRUST

Combine the finely chopped pistachios, panko, lemon zest, olive oil, and salt. If using a food processor, pulse briefly to retain some texture.Press the pistachio crust evenly over the top of the salmon, creating a generous layer.

3. ROAST THE SALMON

Place the salmon in the oven and roast for 10–12 minutes, or until it reaches the desired doneness. Chef Justin prefers salmon medium rare.

Remove from the oven and allow the salmon to rest for a few minutes.

4. HEAT THE PURÉE

While the salmon rests, place the thawed Carrot & Butternut Squash Purée in a saucepan over heat.

The purée may initially appear slightly grainy or separated. Warm it gently and stir until it comes back together and becomes smooth. Once it begins to bubble slightly, it is ready to serve.

5. PLATE

Spoon the warm Carrot & Butternut Squash Purée onto the plate. Place the pistachio-crusted salmon over the purée.

Finish with fresh lemon.


CHEF'S NOTE

The goal is to make a dish that looks professionally prepared without requiring complicated techniques. The purée provides an easy vegetable-based foundation, while the pistachio crust adds texture and flavor to the salmon.

Justin Kwoczka
Next

Marinated Shrimp