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 Setton Farms 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

How do I get the salmon skin extra crispy?

Make sure the salmon fillets are very dry before cooking. Heat the skillet and oil until shimmering hot, then place the fillets skin-side down without moving them for at least 4 minutes. This allows the skin to crisp up beautifully.

Can I make the pistachio-mint pesto ahead of time?

Yes! The pesto can be made up to 3 days in advance. Store it in an airtight container in the refrigerator and bring to room temperature before serving for the best flavor and texture.

A piece of seared salmon with a golden, crispy skin is served on a beige plate beside a portion of green sauce or puree.

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

Total Time 25

Course: Dinner, Seafood

Cuisine: American-Coastal, Contemporary

Calories: 1613

Ingredients Equipment Method Nutrition

Ingredients

2 Salmon Fillets 6 oz each, skin-on
½ tablespoon Olive Oil
Kosher Salt to taste
Maldon Salt to finish
½ cup Basil Leaves fresh
¼ cup Mint Leaves fresh
¼ cup Setton Farms Raw Pistachio Kernels @setton_farms
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

In a food processor, combine basil, mint, pistachios, Parmesan, and garlic.
Pulse to a rough chop.
With machine running, drizzle in olive oil until desired consistency is reached.
Season pesto with kosher salt and set aside at room temperature if using immediately.
Pat salmon fillets dry and season both sides with kosher salt.
Heat olive oil in a large skillet over medium-high heat.
Place salmon skin-side down and sear for 4 minutes, until edges turn golden and skin is crispy.
Flip salmon, reduce heat to medium, and cook an additional 7-8 minutes to desired doneness.
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