Ingredients
For the Salmon:
- 4 salmon filets (about 1 inch thick)
- Kosher salt and pepper, to taste
- ½ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon dried chives
- 1 teaspoon freshly grated lemon zest
- ½ teaspoon dried dill weed
- ½ cup roasted pistachios, chopped
For the Shaved Asparagus Salad:
- 1 pound asparagus spears
- ¼ cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon freshly grated lemon zest
- 1 garlic clove, grated
- Kosher salt and pepper, to taste
- ¼ cup shaved Parmesan cheese (or more as desired)
Instructions
- Preheat and season salmon: Preheat the oven to 400 degrees F. Season the salmon filets all over with kosher salt and pepper evenly to enhance the natural flavors.
- Prepare pistachio crust: In a bowl, whisk together the plain Greek yogurt, mayonnaise, dried chives, freshly grated lemon zest, and dried dill weed until smooth. Spread this mixture over the top of each salmon filet. Then, sprinkle the chopped roasted pistachios evenly on top, pressing lightly to adhere.
- Roast salmon: Place the prepared salmon filets on a baking sheet and roast them in the preheated oven for 12 to 15 minutes, until the salmon flakes easily with a fork and is cooked through.
- Shave asparagus: While the salmon is roasting, prepare the asparagus salad. Use a vegetable peeler to shave the asparagus spears lengthwise back and forth, removing thin strips and leaving the tops whole. Collect all shaved asparagus and whole tips in a large bowl.
- Make dressing and toss salad: In a smaller bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, grated garlic, kosher salt, and pepper until well combined. Pour this dressing over the shaved asparagus and toss multiple times to coat evenly. Add the shaved Parmesan cheese and toss gently again. Taste the salad and adjust seasoning with additional salt and pepper if necessary.
- Serve: Plate the roasted pistachio crusted salmon alongside a generous serving of the shaved asparagus salad. Serve immediately and enjoy this fresh, flavorful meal.
Notes
- Use fresh roasted pistachios for the best flavor and crunch in the crust.
- Shaving asparagus instead of chopping it creates a unique texture and presentation for the salad.
- The yogurt and mayo mixture helps the pistachios stick and also adds creaminess without overpowering the salmon.
- This dish pairs well with a light white wine like Sauvignon Blanc or Pinot Grigio.
- Leftover salmon can be refrigerated and enjoyed cold or gently reheated within 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
