Pistachio-Crusted Salmon with Lemon Potato, Snap Pea &Amp; Radish Salad

This elegant pistachio-crusted salmon is the perfect centerpiece for a quick yet impressive dinner. The nutty, herby crust turns beautifully golden and crispy in the oven, while the fish stays tender and flaky. It’s served over a warm French-inspired salad of tender potatoes, sweet roasted snap peas and peppery radishes, all tossed in a bright mustard-lemon dressing with fresh dill and parsley.

Ready in just 35 minutes, this dish is ideal for a weeknight treat or a special occasion. The combination of textures and flavors-crunchy crust, creamy potatoes, crisp vegetables and zesty dressing-will make it a new favorite.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

3.35 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

0.33 tablespoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

4 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Finely chop pistachios (or crush in bag with a heavy pan). Trim and remove strings from snap peas. Zest and quarter lemon. Trim and thinly slice radishes into rounds. Roughly chop parsley and dill.
2. Place potatoes in a small pot with enough salted water to cover by 2 inches. Bring to a boil, then reduce to a low simmer. Cook until tender, 15-20 minutes. Drain and set aside. Meanwhile, in a small bowl, combine pistachios, panko, half the garlic powder, 1 tsp herbes de Provence, 1 tsp olive oil and a pinch of salt and pepper (for 4 servings: 2 tsp herbes de Provence and 2 tsp olive oil).
3. Pat salmon dry with paper towels; season all over with salt and pepper. Place on one side of a lightly oiled baking sheet (spread across entire sheet for 4 servings). Spread sour cream evenly onto tops of fish. Mound with panko mixture, pressing to adhere (no need to coat undersides).
4. Toss snap peas on opposite side of sheet from salmon with 1 tsp olive oil (2 tsp for 4 servings), salt and pepper. (For 4, toss snap peas on a second baking sheet.) Roast on top rack until salmon is golden and cooked through and snap peas are tender, 8-10 minutes. (For 4, roast salmon on top rack and snap peas on middle rack.)
5. Meanwhile, in a large bowl, combine lemon zest, remaining garlic powder, 2 TBSP olive oil, 2 tsp vinegar, 1 tsp mustard, juice from half the lemon, salt and pepper (for 4 servings: 4 TBSP olive oil, 4 tsp vinegar, 2 tsp mustard). Add potatoes, snap peas, radishes, parsley and dill; toss until evenly combined.
6. Divide salad between bowls and top with salmon; serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different fish instead of salmon?

Yes, you can substitute tilapia or another firm white fish. Adjust cooking time as needed, since thinner fillets may cook faster.

What can I use instead of herbes de Provence?

A mix of dried thyme, rosemary, oregano and a pinch of lavender works well. Use about 1 teaspoon total.

Can I make the salad ahead of time?

The salad is best served warm, but you can prep the ingredients in advance. Cook the potatoes and snap peas, then toss with dressing just before serving.