Pistachio-Crusted Salmon with Pomegranate Glaze

Succulent salmon fillet coated in a crunchy pistachio crust, set atop a jewel-toned sweet-tart pomegranate reduction. Elegant enough for guests, simple enough for Tuesday night.

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Ingredients (serves 2)

Salmon
• 2 salmon fillets (6 oz / 170 g each), skin removed
• Salt & freshly ground pepper
• 1 Tbsp Dijon mustard
• ½ cup shelled pistachios, finely chopped
• 1 Tbsp olive oil

Pomegranate glaze
• ½ cup pomegranate juice
• 1 Tbsp honey
• 1 tsp balsamic vinegar
• Pinch of salt

Garnish
• 2 Tbsp pomegranate arils
• Fresh parsley leaves

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Instructions
1. Preheat oven to 400 °F / 200 °C. Line a small baking tray with parchment.
2. Season & crust – Pat salmon dry, season with salt & pepper, brush tops with Dijon. Press chopped pistachios onto mustard to coat. Drizzle with olive oil.
3. Bake – Roast 12–14 min until salmon flakes and nuts are golden.
4. Glaze – While salmon bakes, simmer pomegranate juice, honey & balsamic in a small saucepan 5–7 min until syrupy. Stir in a pinch of salt.
5. Serve – Spoon glaze onto plates, set salmon on top, scatter pomegranate arils & parsley.

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