Slow Roasted Pistachio Crusted Salmon is light, healthy, and crusted with a sweet and salty pistachio topping. All you need is 10 minutes of prep, making this recipe easy enough for those busy weeknights.
Pat the tops of the salmon filets dry with a paper towel. Arrange them in a greased baking dish.
Season with brown sugar, onion powder, dill, garlic powder, and black pepper.
Add the shelled pistachios to a zip top bag. Using a meat mallet or heavy spoon, carefully pound them until they become a coarse crumb.
Dump the crushed pistachios into a mixing bowl. Add the olive oil and dijon mustard. Stir to form a semi-thick paste.
Top each of the salmon filets with the pistachio paste.
Bake salmon at 225 degrees F (yes, that low!) for about an hour or until the thickest part of the salmon is cooked through to an internal temperature of 145 degrees F.
Notes
You can also use a food processor to crush the pistachios, just don't over-crush them. They should be crumb-like, not a powder.
I highly recommend baking the salmon as described in the recipe. This ensures a tender, juicy salmon. Baking salmon quickly at a higher temperature often results in dry, overcooked fish.