Pistachio Crusted Salmon with Herbed Potato Salad | PC.ca
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Pistachio Crusted Salmon with Herbed Potato Salad

A pistachio-crusted salmon fillet on top of mini potatoes & green beans

PC Blue Menu Atlantic Salmon Skinless Boneless Fillets

Pistachio Crusted Salmon with Herbed Potato Salad

With herbed pistachio and panko-crusted salmon and a French-inspired vegetable salad, this captivat...

With herbed pistachio and panko-crusted salmon and a French-inspired vegetable salad, this captivating dish is elegant for entertaining yet easy enough to enjoy any night of the week.

  • Level: Easy
  • Preparation: 20 mins
  • Ready in: 35 mins
  • Serves: 4
  • Dish Type: Canadian, American
  • Season: Fall, Winter, Spring, Summer
  • Course: Entrees, Fish & Seafood
  • Main Ingredient: Salmon
  • Amount Per Serving

  • Amount Per Serving

    1/4 of recipe

  • Calories

    470 cal

  • Total Fat

    28 g

  • Saturated Fat

    4 g

  • Total Carbohydrate

    26 g

  • Dietary Fiber

    2 g

  • Protein

    31 g

  • Sodium

    730 mg

  • Sugars

    16 g

Pistachio Crusted Salmon with Herbed Potato Salad

A pistachio-crusted salmon fillet on top of mini potatoes & green beans

PC Blue Menu Atlantic Salmon Skinless Boneless Fillets

  • Amount Per Serving

  • Amount Per Serving

    1/4 of recipe

  • Calories

    470 cal

  • Total Fat

    28 g

  • Saturated Fat

    4 g

  • Total Carbohydrate

    26 g

  • Dietary Fiber

    2 g

  • Protein

    31 g

  • Sodium

    730 mg

  • Sugars

    16 g

How to make

Ingredients

  • 2 pkg (280 g each)

    frozen PC® Blue Menu® Atlantic Salmon Skinless Boneless Fillets (4 fillets total), thawed and patted dry
  • 1 tsp (5 mL)

    salt, divided
  • 1/2 tsp (2 mL)

    freshly ground black pepper
  • 4 tsp (20 mL)

    mayonnaise
  • 2 tbsp (30 mL)

    finely chopped shelled pistachios
  • 4 tsp (20 mL)

    panko bread crumbs
  • 2 tsp (21 mL)

    chopped fresh parsley
  • 1 lb (454 g)

    mini yellow-fleshed potatoes, scrubbed
  • 1/2 lb (227 g)

    fresh green beans, trimmed
  • 4 tsp (20 mL)

    Dijon mustard
  • 2 tsp (10 mL)

    white wine vinegar
  • 1/2 tsp (2 mL)

    honey
  • 2 tbsp (30 mL)

    extra-virgin olive oil
  • 2 tbsp (30 mL)

    roughly chopped fresh chives

How to make

  • Step 1

    Preheat oven to 375°F (190°C). Line baking sheet with parchment paper.

  • Step 2

    Bring large saucepan of salted water to a boil.

  • Step 3

    Arrange salmon in single layer on prepared baking sheet; sprinkle with 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper, dividing evenly. Spread 1 tsp (5 mL) mayonnaise over top of each salmon fillet. Stir together pistachios, panko and parsley in small bowl; pat evenly onto tops of salmon, pressing gently into mayonnaise to adhere.

  • Step 4

    Bake until salmon flakes easily when tested with fork, 12 to 14 minutes.

  • Step 5

    While salmon is baking, add potatoes to boiling water; cook 7 minutes. Add beans to saucepan with potatoes; cook until potatoes are fork-tender and beans are tender-crisp, 2 to 3 minutes. Drain.

  • Step 6

    While potatoes are boiling, whisk together mustard, vinegar, honey and remaining 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper in large bowl; drizzle in oil, whisking constantly.

  • Step 7

    Add hot potatoes and beans to mustard mixture; toss to coat. Add chives; toss to combine.

  • Step 8

    Divide potato mixture among serving plates. Top with salmon, dividing evenly.

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