Honey, Dijon and a crunchy green crust. Full of flavour, and it takes twenty-five minutes.
This is the one to cook when someone is coming over and you have twenty-five minutes. The honey-Dijon glaze holds the pistachios on, and the crust goes golden while the salmon stays soft.
It looks like far more effort than it is, which is exactly the kind of recipe worth keeping.
At a glance
Time 25 min
Serves 4 servings
Calories 380
Protein 28 g
Carbohydrate 14 g
Fat 22 g
Ingredients
1 lb salmon fillet
4–6 cloves garlic, finely chopped
2 tbsp honey
2 tbsp Dijon mustard
1 tbsp olive oil
Juice and zest of 1 lemon
Salt and pepper
Chilli flakes, to taste
¼ cup chopped pistachios
1 tbsp chopped parsley
Lemon wedges, for serving
Method
Preheat the oven to 400°F and line a baking sheet with parchment.
Whisk together the garlic, honey, Dijon, olive oil, lemon juice and zest, salt, pepper and chilli flakes.
Set the salmon on the sheet and spoon the glaze evenly over the top.
Sprinkle over the pistachios, pressing gently so they stick to the glaze.
Bake 15–20 minutes, until the salmon flakes easily and the crust is golden at the edges.
Finish with parsley and a squeeze of lemon.
Notes
Serve with: Roasted vegetables, rice, and a lemony arugula salad.
Frequently asked questions
How do I know when salmon is cooked?
It flakes when you press a fork into the thickest part, and reads 145°F inside. At 400°F a one-pound fillet usually takes 15–20 minutes.
Can I use a different nut?
Chopped almonds or walnuts crust just as well. Pistachios are chosen for the colour as much as the flavour.
More like this
This recipe is one of ten in Jeem’s Busy Moms Recipe Guide — quick, high-protein meals built for mothers balancing work, family and their own well-being.
Nutrition figures are estimates and will vary with brands, portion sizes and substitutions. This is general information, not individual dietary advice.
