Mediterranean Rich Pistachio & Walnut-Crusted Salmon with Roasted Potatoes & Snow Peas
⭐ Why this recipe is special
Classic Mediterranean nuts + olive oil
Crispy, buttery crust without frying
Mild, clean flavors (perfect for kids)
Restaurant-quality yet easy at home
🕒 Time
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
🧺 Ingredients
Nut-Crusted Salmon
4 salmon fillets (skin on or off)
⅓ cup shelled pistachios, finely chopped
¼ cup walnuts, finely chopped
2 tablespoons panko breadcrumbs
Zest of 1 lemon
2 tablespoons fresh parsley, chopped
1 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
Salt & black pepper
Roasted Mediterranean Potatoes
500 g baby potatoes, halved
2 tablespoons olive oil
1 teaspoon dried oregano
½ teaspoon garlic powder
Salt
Snow Peas
200 g snow peas
1 tablespoon olive oil
Pinch of salt
Squeeze of lemon
👩🍳 Instructions
1️⃣ Roast the Potatoes
Preheat oven to 200°C / 400°F.
Toss potatoes with olive oil, oregano, garlic powder, and salt.
Roast for 30 minutes, turning once, until golden and crisp.
2️⃣ Prepare the Nut Crust
In a bowl, mix pistachios, walnuts, breadcrumbs, lemon zest, parsley, olive oil, salt, and pepper.
Brush salmon tops lightly with Dijon mustard, then press nut mixture firmly onto each fillet.
3️⃣ Bake the Salmon
Place salmon on a lined tray.
Bake for 12–15 minutes, until the crust is golden and salmon flakes easily.
(Optional: Broil for last 1–2 minutes for extra crunch.)
4️⃣ Cook the Snow Peas
Heat olive oil in a pan over medium heat.
Add snow peas and sauté for 2–3 minutes until bright green and tender-crisp.
Season with salt and lemon juice.
🍽️ To Serve
Plate roasted potatoes first
Top with pistachio-walnut salmon
Add snow peas on the side
Finish with extra olive oil and lemon wedges
👶 Kid-Friendly Notes
Nut crust tastes mildly sweet and crunchy
No strong spices or heat
Potatoes balance the dish perfectly
🥗 Nutritional Information
Calories: ~520 kcal
Protein: 36 g
Healthy fats: Omega-3 + olive oil
Carbs: 28 g
Sodium:19 g