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Pistachio Crusted Salmon with Shaved Asparagus Salad

This pistachio crusted salmon is such an incredible dinner! Buttery, flaky fish with a flavorful, crunchy topping served alongside a shaved asparagus salad with parmesan. The perfect spring combo!
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  • 4 salmon filets (about 1 inch thick)
  • kosher salt and pepper
  • ½ cup plain greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon dried chives
  • 1 teaspoon freshly grated lemon zest
  • ½ teaspoon dried dill weed
  • ½ cup roasted pistachios, chopped

shaved asparagus salad

  • 1 pound asparagus spears
  • ¼ cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon freshly grated lemon zest
  • 1 garlic clove, grated
  • kosher salt and pepper
  • ¼ cup shaved parmesan cheese, or more if you’d like!


  • Preheat the oven to 400 degrees F. Season the salmon all over with salt and pepper.
  • In a bowl, whisk together the yogurt, mayo, chives, lemon zest and dill. Spread it on top of the salmon filets. Top with the crushed pistachios. Roast the salmon for 12 to 15 minutes, until it flakes easily with a fork.
  • While the salmon roasts, make the asparagus salad.
  • To shave the asparagus spears, take a vegetable peeler and run it back and forth on the sides of the asparagusI shave off as much as I can and leave the tops whole, adding it all to a large bowl. I find that moving the peeler back and forth as opposed to peeling just forward works great. Place the asparagus in a large bowl.
  • In a smaller bowl, whisk together the olive oil, lemon juice, zest, grated garlic, salt and pepper. Pour it over the asparagus and toss well multiple times. Add in the shaved parmesan and toss. Taste and season more with salt and pepper if needed.
  • Serve the salmon with the shaved asparagus on the side. Enjoy!

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