Slow Roasted Feta-Dill-Pistachio Crusted Salmon with Creamy Tzatziki by @starinfinitefood

55 min

4 servings

🌿

2 tbsp

Parsley

🌿

4 tbsp

Dill

🧀

57 g

Feta cheese

🥜

3 tbsp

Pistachios

🍋

1.5 tsp

Lemon zest

🧂

0.5 tsp

Salt

⚫

Pepper

🐟

680 g

Salmon

🌼

2 tbsp

Yellow mustard

🫒

0.5 tbsp

Olive oil

🥬

Arugula

🫒

Capers

🍯

Honey

🥣

240 ml

Greek yogurt

🥒

0.5

English cucumber

🌿

0.5 tbsp

Mint

🧄

1 clove

Garlic

🍋

1 tbsp

Lemon juice

  1. Preheat

    Preheat the oven to 275.

  2. Add
    • Pistachios

    Add the pistachios to a cutting board and chop finely.

  3. Chop
    • Feta cheese

    Add the feta and continue to chop as the ingredients combine.

  4. Chop
    • Parsley
    • Lemon zest
    • Salt

    Add the parsley, dill, lemon zest, salt and pepper and continue to chop together to form a uniform mixture.

  5. Add
    • Salmon
    • Salt

    Add the salmon to a baking sheet, pat the top dry, season with a little salt and pepper.

  6. Brush
    • Salmon
    • Yellow mustard

    Brush the top and sides of the salmon with the mustard.

  7. Add
    • Salmon
    • Pistachios
    • Feta cheese

    Add the pistachio and feta mixture to the top, evenly distribute, then press lightly with a fork.

  8. Drizzle
    • Salmon
    • Olive oil

    Drizzle with olive oil then place in the oven to bake for 30-35 minutes, until salmon is cooked through.

  9. Place
    • Salmon

    Optional: place under the broiler for 1-2 minutes to brown the top.

  10. Drain
    • English cucumber

    Drain the liquid from the cucumber using a cheesecloth or paper towels.

  11. Add
    • Greek yogurt
    • English cucumber
    • Dill

    Add the yogurt, strained cucumber, dill, mint, olive oil, garlic, lemon juice, salt and pepper to a medium bowl and mix to combine.

  12. Spread
    • Arugula
    • Salmon

    Spread some of the tzatziki, top with the arugula, then top with a piece of the salmon.

  13. Garnish
    • Honey
    • Capers

    Finish with the honey and capers.

Slow Roasted Feta-Dill-Pistachio Crusted Salmon with Creamy Tzatziki by @starinfinitefood

55 min

4 servings

🌿

2 tbsp

Parsley

🌿

4 tbsp

Dill

🧀

57 g

Feta cheese

🥜

3 tbsp

Pistachios

🍋

1.5 tsp

Lemon zest

🧂

0.5 tsp

Salt

⚫

Pepper

🐟

680 g

Salmon

🌼

2 tbsp

Yellow mustard

🫒

0.5 tbsp

Olive oil

🥬

Arugula

🫒

Capers

🍯

Honey

🥣

240 ml

Greek yogurt

🥒

0.5

English cucumber

🌿

0.5 tbsp

Mint

🧄

1 clove

Garlic

🍋

1 tbsp

Lemon juice

Preparation Steps

  1. Step 1/13

    Preheat the oven to 275.

  2. Step 2/13

    Add the pistachios to a cutting board and chop finely.

    🥜Pistachios
    🪵Cutting board
    🔪Knife

  3. Step 3/13

    Add the feta and continue to chop as the ingredients combine.

    🧀Feta cheese
    🪵Cutting board
    🔪Knife

  4. Step 4/13

    Add the parsley, dill, lemon zest, salt and pepper and continue to chop together to form a uniform mixture.

    🌿Parsley
    🌿Dill
    🍋Lemon zest
    🧂Salt
    ⚫Pepper
    🪵Cutting board
    🔪Knife

  5. Step 5/13

    Add the salmon to a baking sheet, pat the top dry, season with a little salt and pepper.

    🐟Salmon
    🧂Salt
    ⚫Pepper
    🍳Baking sheet

  6. Step 6/13

    Brush the top and sides of the salmon with the mustard.

    🐟Salmon
    🌼Yellow mustard
    🖌️Brush

  7. Step 7/13

    Add the pistachio and feta mixture to the top, evenly distribute, then press lightly with a fork.

    🐟Salmon
    🥜Pistachios
    🧀Feta cheese
    🌿Parsley
    🌿Dill
    🍋Lemon zest
    🍴Fork

  8. Step 8/13

    Drizzle with olive oil then place in the oven to bake for 30-35 minutes, until salmon is cooked through.

    🐟Salmon
    🫒Olive oil
    🍳Baking sheet

  9. Step 9/13

    Optional: place under the broiler for 1-2 minutes to brown the top.

    🐟Salmon

  10. Step 10/13

    Drain the liquid from the cucumber using a cheesecloth or paper towels.

    🥒English cucumber
    🧀Cheesecloth

  11. Step 11/13

    Add the yogurt, strained cucumber, dill, mint, olive oil, garlic, lemon juice, salt and pepper to a medium bowl and mix to combine.

    🥣Greek yogurt
    🥒English cucumber
    🌿Dill
    🌿Mint
    🫒Olive oil
    🧄Garlic
    🍋Lemon juice
    🧂Salt
    ⚫Pepper
    🥣Medium bowl
    🥄Spoon

  12. Step 12/13

    Spread some of the tzatziki, top with the arugula, then top with a piece of the salmon.

    🥬Arugula
    🐟Salmon

  13. Step 13/13

    Finish with the honey and capers.

    🍯Honey
    🫒Capers

Composition

Ingredients

Types

Herbs, Dairy, Nuts, Fruit, Spices, Fish, Condiments, Oils, Vegetables, Sweeteners

Ingredients

Parsley, Dill, Feta cheese, Pistachios, Lemon zest, Salt, Pepper, Salmon, Yellow mustard, Olive oil, Arugula, Capers, Honey, Greek yogurt, English cucumber, Mint, Garlic, Lemon juice

Notes

Parsley (chopped), Dill (chopped, for the crust), Pistachios (crushed), Lemon zest (1-2 tsp), Salt (for the crust, for the tzatziki), Pepper (for the crust, to taste, for the tzatziki), Olive oil (for drizzling, for the tzatziki), English cucumber (finely shredded), Mint (fresh chopped, optional), Garlic (minced)

Allergens

Milk, Tree nuts, Fish, Mustard

Dietetics

Dietary regimen

Pescatarian, Egg-Free, High-Protein, Low-Carb, soy-free

Calories

430 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 8g, Fat: 28g, Fiber: 1g, Sugars: 5g

Nutritional Information

Minerals

Sodium: 560mg, Potassium: 650mg, Calcium: 160mg, Phosphorus: 350mg, Selenium: 40µg

Vitamins

Vitamin D: 13µg, Vitamin B12: 3.5µg, Vitamin A: 120µg, Vitamin C: 8mg

Preparation

Time Information

Preparation

20 minutes

Cooking

35 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Cutting board, Knife, Baking sheet, Brush, Fork, Cheesecloth, Medium bowl, Spoon

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Dinner Party, Everyday

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

Mediterranean, American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Creamy, Tender, Flaky

Flavors

Savory, Tangy, Herby, Salty, Nutty, Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2-3 days (store in an airtight container,keep salmon and tzatziki separate if possible), reheating : N/A (reheat salmon gently in a low oven (around 275°F/135°C) to avoid drying it out,tzatziki is best served cold, not reheated)