Chef Rakesh Moulick

Mushroom Cappuccino

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Pistachio-Crusted Salmon 🐠 🐟 with Lemon 🍋 Dill Sauce 🍀 🌿

Ingredients:

For the Salmon:

4 salmon fillets (about 6 oz / 170 g each)

½ cup (60 g) shelled pistachios, finely chopped

2 tbsp (15 g) breadcrumbs (optional for extra crunch)

1 tbsp (15 ml) olive oil

Salt and black pepper, to taste

For the Lemon Dill Sauce:

½ cup (120 g) Greek yogurt or sour cream

1 tbsp (15 ml) lemon juice

1 tsp (5 ml) olive oil

1 tbsp (1 g) fresh dill, chopped

Salt and black pepper, to taste

Directions:

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Brush salmon fillets lightly with olive oil and season with salt and pepper.

Press chopped pistachios (and breadcrumbs, if using) evenly onto the top of each fillet.

Bake salmon for 12–15 minutes, until cooked through and pistachio crust is golden.

Meanwhile, whisk together Greek yogurt, lemon juice, olive oil, dill, salt, and pepper in a small bowl to make the sauce.

Serve salmon hot with a generous drizzle of lemon dill sauce on top. Garnish with additional dill if desired.

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 360 per serving
Servings: 4