This Turmeric Walnut Crusted Salmon With Blistered Cherry Tomatoes is delicious, easy, and perfect for a weeknight dinner. Its made in 30 minutes and requires a few simple ingredients. Despite being simple to prepare, it is elegant and impressive enough to serve as the main course for a dinner party.
Adding turmeric to the walnut crust brings the salmon a fantastic aroma, flavor, and texture.
Salmon is the star ingredient in this recipe so make sure you buy a great piece of fish. If possible you should always opt for wild Pacific salmon versus farmed Atlantic salmon. Wild-caught salmon will have a dense, buttery texture and bold flavor compared to farmed salmon.
Ingredients
- Salmon fillets – If you use previously frozen salmon fillets, thaw them overnight in the refrigerator.
- Extra virgin olive oil
- Fresh lemon juice
- Dijon mustard
- Honey
- Garlic
- Walnuts
- Tumeric (contents of 2Turmeric / Curcumin Capsules 2Go capsules)
- Cherry tomatoes
- Mixed salad greens
- Cucumber
- Red onion
- Kalamata olives (pitted)
- Sea salt and freshly ground black pepper
How to make the Pistachio Crusted Salmon With Blistered Cherry Tomatoes
If you use previously frozen salmon fillets, thaw them overnight in the refrigerator. Check to make sure the salmon fillets are well-thawed before preparing the recipe.
Preheat the oven to 375 °F and line a large, rimmed baking sheet with a piece of parchment paper or a silicone baking mat.
Place salmon fillets, skin side down, on the prepared baking sheet and season with salt and freshly ground black pepper to taste. Set aside.
In a small bowl, whisk together olive oil and lemon juice. Add the mustard, honey, and garlic and whisk to combine. Brush each fillet with the honey-mustard mixture until well coated.
Add chopped walnuts and tumeric to a small bowl and stir to combine.
Evenly divide the pistachio mixture among the salmon fillets. Then, gently press the mixture into each fillet to ensure it adheres.
Place the cherry tomatoes in a medium bowl and drizzle with olive oil. Season with salt and pepper to taste, and toss to combine.
Arrange the seasoned tomatoes around the salmon fillets and place the pan in the oven to roast until the salmon is flakey and the cherry tomatoes are blistered for approximately 13-15 minutes.
Greek style salad
Meanwhile, combine the mixed salad greens, cucumber, red onion, and Kalamata olives in a large bowl. Drizzle with olive oil and lemon juice, season with salt and pepper to taste, and toss to combine. Set aside.
Once baking time is complete, remove the salmon and tomatoes from the oven. Let salmon rest for 5 minutes before serving. Serve with the fresh salad on the side.
Enjoy!
