I’ve got some more grapefruit love for you today!

A couple of weeks ago, my friend Sandy posted this beautiful baked salmon dish on her blog. On the same day, I received a shipment of these gorgeous pink grapefruit from Harry & David. After seeing Sandy’s salmon, and tasting the grapefruit, I decided to play with her recipe and treat the family to a healthy salmon dinner. We love salmon at our house (well 3/4 of us do at this time), so I’m always looking for new ways to serve it. And to be honest, I hadn’t made salmon for dinner in too long. The last time was when I posted about this Salmon Salad a couple of months ago!

All the ingredients for the pistachio topping came together just perfectly. To be honest, I was enjoying the topping all on it’s own way too much during “taste-testing”. The crust was so good over the wild sockeye salmon I used. I purchase it frozen at Costco, so I always have some in the freezer for convenience. I think it would also be good on any other firm white fish like grouper or red snapper.

How do you make pistachio crusted salmon?

1. Preheat your oven to 425 degrees.
2. Place your salmon filets on a lightly greased baking sheet. Season top side with salt and pepper.
3. In a food processor or blender, add olive oil, honey or agave nectar, grapefruit juice, pistachios, paprika and a light pinch of salt and pepper. Pulse ingredients a few times until combined. Spoon nut mixture over salmon filets and spread evenly. Bake at 425 for 12-15 minutes until salmon flakes easily.

Citrus goes so well with all kinds of seafood or fish, so it’s worth a try to experiment! I paired up the salmon with a nice spinach salad, topped with this simple grapefruit vinaigrette, for a great healthy weeknight dinner. For dessert, we had raspberry-rhubarb crumble with vanilla ice cream. So delicious!

I hope you enjoy this grapefruit-pistachio crusted salmon recipe as much as we did.

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