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Pistachio-Crusted Salmon with Rainbow Vegetable Cream

I make salmon often, so I experiment with it. I use pistachios in this version for crunch and a sauce inspired by the cream cheese on my bagels. —Devon Delaney, Westport, Connecticut
  • Total Time
    Prep: 35 min. Bake: 10 min.
  • Makes
    4 servings


  • 1/2 cup onion and garlic salad croutons
  • 1/2 cup pistachios
  • 1 large egg white, beaten
  • 2 tablespoons water
  • 4 salmon fillets (6 ounces each), about 1 inch thick
  • 4 ounces reduced-fat cream cheese
  • 2 tablespoons lemon juice
  • 2 tablespoons snipped fresh dill
  • 1 tablespoon capers, drained
  • 2 tablespoons olive oil, divided
  • 1-1/2 cups julienned fresh carrots
  • 1-1/2 cups julienned yellow summer squash
  • 1-1/2 cups julienned sweet red pepper
  • 1/2 teaspoon salt
  • 1/4 cup radishes, halved and finely sliced
  • Lemon wedges, optional


  • Pulse croutons and pistachios in a food processor until finely chopped. Whisk egg white with water. Pat salmon fillets dry; dip in egg white, then roll in crouton-pistachio mixture. Refrigerate 30 minutes. Meanwhile, combine cream cheese, lemon juice, dill and capers until well blended.
  • Preheat oven to 350°. In a large cast-iron or other ovenproof skillet, heat 1 tablespoon oil over medium-high heat. Add carrots, squash, pepper and salt; cook and stir until tender and lightly caramelized, 6-8 minutes. Remove.
  • In same skillet, heat remaining oil over medium heat. Add salmon; cook 1 minute on each side until golden brown. Place skillet in oven; bake until fish just begins to flake easily with a fork, 8-10 minutes. Serve vegetables with salmon; top with sauce. Sprinkle with radishes. If desired, serve with lemon wedges.
Nutrition Facts
1 fillet with 3 tablespoons sauce and 3/4 cup vegetables: 550 calories, 37g fat (9g saturated fat), 106mg cholesterol, 722mg sodium, 18g carbohydrate (8g sugars, 4g fiber), 38g protein.

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