Baked salmon with a pistachio crust on spinach

Baked salmon with a pistachio crust on spinach: tender oven-baked salmon with Dijon mustard, pistachios and creamy baby spinach – with plenty of protein and full of flavour.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 520 kcal per serving
• Protein: 45 g
• Fat: 34 g
• Carbs: 6 g

Ingredients

• 2 salmon fillets
• 50 g shelled pistachios
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 300 g baby spinach
• 100 ml cream
• 1 clove of garlic
• 1 tbsp olive oil
• 1 pinch of sea salt
• 1 pinch of pepper

Method

You’ll need: oven · baking dish · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan). Finely chop the pistachios and stir the Dijon mustard with the honey.
2. Pat the salmon fillets dry, place them in an oiled baking dish and season with sea salt and pepper. Brush the top with the mustard and honey mixture and press the pistachios onto it.
3. Bake the salmon in the oven at 200 °C for 12–15 min until just cooked and the crust takes on a little colour.
4. Meanwhile, finely chop the garlic and soften gently in olive oil. Add the baby spinach and let it wilt briefly.
5. Stir in the cream and season the spinach to taste with sea salt, pepper and a little nutmeg. Let it reduce briefly until creamy.
6. Spoon the creamy spinach onto plates and carefully place the pistachio salmon on top.

Good to know

This is one of those meals that looks impressive for very little effort. Juicy salmon, a crunchy crust, creamy spinach – just right for a relaxed evening.

Swaps

Pistachios → almonds (more vitamin E) | cream → coconut milk (dairy-free, a little less protein) | honey → date syrup (unrefined sweetness) | baby spinach → chard (similar mineral content)

Allergens

Contains fish, tree nuts, mustard and milk; suits children well if the crust isn't browned too much, and suitable during pregnancy as long as the salmon is cooked through completely.