Sweet Pistachio Salmon
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Today as I was making dinner my son came up to me and asked for a piece of broccoli. It was completely raw and I told him, “It’s raw, do you want to wait for me to cook it?” Nope. He happily ran off with his raw broccoli stalk and continued to play. I don’t know whose child that is, but he is lovely.
We’ve had a pretty stereotypical toddler eating situation in the eating department. As a baby he ate and loved a wide range of food, but somewhere around 1 1/2 – 2, it all changes. Carbs and cheese were his fav, and would only eat veggies if they were smothered in butter and/or cheese. I know, I know. Well, I continue to offer it and I get moments like these where I think, ok ok ok, it’s just a phase. So, if there are any parents out there struggling with the power dynamics of toddler appetite, I feel ya. AND, there is a light at the end of the tunnel, it shines in my eyes but then vanishes as quickly as it appears.
So, I’ve been majorly holding out on you guys. I made this deliciously sweet and herbed pistachio salmon. It was so good that I kind of tucked the recipe away in my back pocket because I thought to myself, “Hey, what if one day I write a cookbook? Maybe I should tucking my really AMAZING creations away.” Well…
Shoot for the stars, yes. But for now, YOU GUYS are my number one priority and I NEED you to know about this. I’ve made this many many times and it is just as easy and AMAZING as it was the first time I made it. The sweetness really brings out the flavor of the fish and the herbs give it an almost flowery taste that I LOVE.
I know I make a lot of salmon, but to be honest, it’s just such a simple fish to cook and easy to dress up. I should really expand my fish repertoire, so suggestions are welcome! Tilapia is yummy, but not always my go to. I always tend to make salmon on the busiest of days because all you need to do is throw on your seasonings and pop it in the oven. So let’s do exactly that.
Here’s how you make Sweet Pistachio Salmon:
In a food processor, place your pistachios, oil, agave, sea salt, mint, basil, and rosemary.
Process until it is combined and only a little chunky.
Place salmon on a lined baking pan. Use a rubber spatula to spread the pesto across the salmon.
Place it in the oven for 15-20 minutes. My oven takes exactly 17 minutes, but everyone is different!
- 1/3 cup pistachios, shelled
- 2 T. coconut oil, melted
- 1 T. agave nectar
- 1/8 t. sea salt
- 2–3 large basil leaves
- 1 t. rosemary
- 1 t. mint
- 1 lb. salmon
- Preheat oven to 400F.
- In a food processor, place your pistachios, oil, agave nectar, sea salt, mint, basil, and rosemary.
- Process until it is combined and only a little chunky, about 30 seconds. Scrape down the sides and turn to processor on again for about 10 seconds.
- Place salmon on a lined baking pan. Use a rubber spatula to spread the pesto across the salmon.
- Place it in the oven for 15-20 minutes. My oven takes exactly 17 minutes for a cooked through, moist fish.
- If you are using separate salmon filets, I recommend cooking for 12-15 minutes. If you are using a large 1 lb. filet of salmon, it will take longer to cook, about 15-20 minutes.
- Serving Size: 4
What are your favorite fishes to eat? I need to try new ones! Enjoy!! xo