Seared Salmon with Pistachio-Mint Pesto

Seared Salmon with Pistachio-Mint Pesto combines crispy-skinned salmon with a fresh, nutty pistachio-mint pesto made from pistachios. A healthy, bold dish that's easy enough for weeknights and elegant enough for guests.

Why You'll Love Seared Salmon with Pistachio-Mint Pesto

This salmon has perfectly crisp skin and tender, juicy flesh topped with a vibrant pesto bursting with fresh herbs and nutty pistachios. Fast, fresh, and flavorful.

Tips and Tricks

• Pat the salmon dry for extra crispy skin.
• Pulse the pesto ingredients just enough to keep texture.
• Use fresh herbs for the brightest pesto flavor.

Variations

• Swap basil with cilantro for a different herb twist.
• Use walnuts or almonds instead of pistachios.
• Add lemon zest to the pesto for extra brightness.

Substitutions

• Use regular olive oil if extra virgin is unavailable.
• Parmesan can be replaced with Pecorino Romano for a sharper taste.
• Garlic powder can be used if fresh garlic is not available.

Best Served With

• Steamed asparagus or green beans.
• Quinoa or wild rice.
• Simple mixed greens salad.
• Crusty bread to soak up pesto.

How to Store Leftovers

• Store pesto in an airtight container in the fridge for up to 3 days. Salmon is best eaten fresh but can be refrigerated for up to 2 days and gently reheated..

Common Questions

Seared Salmon with Pistachio-Mint Pesto

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Seared Salmon with Pistachio-Mint Pesto combines crispy-skinned salmon with a fresh, nutty pistachio-mint pesto made from fresh pistachios. A healthy, bold dish that's easy enough for weeknights and elegant enough for guests.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2

Course: Dinner, Seafood

Cuisine: American-Coastal, Contemporary

Calories: 1613

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Salmon

• 2 Salmon Fillets 6 oz each, skin-on
• ½ tablespoon Olive Oil
• Kosher Salt to taste
• Maldon Salt to finish

Pistachio-Mint Pesto

• ½ cup Basil Leaves Fresh
• ¼ cup Mint Leaves Fresh
• ¼ cup Raw pistachios
• ¼ cup Parmesan Finely grated
• 1 Clove Garlic Roughly chopped
• ½ cup Extra Virgin Olive Oil
• Kosher Salt to taste

Equipment

• Large skillet or frying pan (preferably non-stick or cast iron)
• Measuring spoons and cups
• Chef's knife and cutting board
• Food processor or blender (for pesto)

Method

 

1. In a food processor, combine basil, mint, pistachios, Parmesan, and garlic.
2. Pulse to a rough chop.
3. With machine running, drizzle in olive oil until desired consistency is reached.
4. Season pesto with kosher salt and set aside at room temperature if using immediately.
5. Pat salmon fillets dry and season both sides with kosher salt.
6. Heat olive oil in a large skillet over medium-high heat.
7. Place salmon skin-side down and sear for 4 minutes, until edges turn golden and skin is crispy. You'll know it's ready to flip once it releases from the pan. That grip is the crust still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready.
8. Flip salmon, reduce heat to medium, and cook an additional 7-8 minutes to desired doneness.
9. To serve, spoon pistachio-mint pesto on the plate, top with salmon, and finish with a sprinkle of Maldon salt.

Nutrition

Calories: 1613kcalCarbohydrates: 4gProtein: 77gFat: 143gSaturated Fat: 23gPolyunsaturated Fat: 21gMonounsaturated Fat: 93gCholesterol: 204mgSodium: 557mgPotassium: 1802mgFiber: 1gSugar: 0.3gVitamin A: 1442IUVitamin C: 7mgCalcium: 392mgIron: 5mg

Notes

Storage: the salmon is best eaten right away while the skin is still crisp. Leftovers keep in the fridge for up to 2 days, reheat gently in a low oven since the skin won't crackle back the same way. The pesto keeps on its own in an airtight container in the fridge for up to 3 days, press plastic wrap onto the surface to hold its color.

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