Salmon fillet with an almond & pistachio crust

Total time: 40m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 1050 Kcal, 54g Protein, 67g Carbohydrates, 62g Fat


  • Marinade
  • 1 organic lemon, use grated zest and 2 tbsp of juice
  • 1 tbsp birnel (pear syrup)
  • 1 tsp sea salt
  • a little pepper
  • 2 tbsp olive oil
  • Salmon
  • 800 g salmon fillets without skin
  • 50 g shelled pistachios, coarsely chopped
  • 50 g flaked almonds
  • To bake
  • 10 g Micro Greens, roughly chopped
  • Risotto
  • 1 tbsp olive oil
  • 300 g risotto rice
  • 6 dl vegetable bouillon, hot
  • 1 onions, finely chopped
  • 4 dl white wine
  • 2 tbsp butter
  • salt and pepper to taste
  • 50 g Parmesan, grated

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  • Marinade

    Combine the lemon juice and zest with the pear syrup, oil, fleur de sel and pepper.
  • Salmon

    Place the salmon on a baking tray lined with baking paper, brush with the marinade. Top with the pistachios and flaked almonds.
  • To bake

    Approx. 15 mins. in the lower half of an oven preheated to 220°C. Top with the micro greens.
  • Risotto

    Heat the oil in a pan. Sauté the onion. Add the rice and sauté until translucent, stirring constantly. Pour in 200 ml of wine and reduce almost completely. Gradually add the bouillon to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins., pour in the rest of the wine, simmer for a further 5 mins. until the rice is creamy and al dente. Stir in the butter and parmesan, season the risotto, serve with the fish.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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