Salmon au Gratin with Pistachios: A Quick Dish Full of Flavour!

These tender salmon fillets are crowned with a crunchy pistachio crust and rest on a bed of golden roasted potatoes and tomatoes. This dish isn’t just a dinner, it’s a five-star experience that just happens to be ready in under an hour.

It’s got texture, it’s got color, and it’s got that irresistible aroma of herbs and roasted veggies wafting from the oven. It’s quick enough to whip up for lunch or when you want to impress your date during dinner.

What is Salmon au Gratin with Pistachios?

“Au gratin” traditionally implies something bubbling under a crust of cheese or breadcrumbs, but we’re taking a scenic detour. This version leans into the richness of pistachios and olive oil for that irresistible crispy topping.

While this dish doesn’t hail from a specific culinary origin, it marries French-style technique with Mediterranean ingredients. It is a healthful version of classic gratin-style baking, suitable for salmon lovers who want something new on their plate.

Pro Tips for the Best Salmon au Gratin

• Choose center-cut salmon fillets. These pieces are uniform in thickness, so they cook evenly and stay juicy inside without drying out at the edges.
• Dry the fillets before topping. Patting the salmon dry ensures the pistachio crust sticks well and crisps up instead of turning soggy.
• Lightly toast the pistachios first. A quick toast in a dry pan boosts their nuttiness and makes the crust even more aromatic and flavorful.
• Use day-old or crusty bread for the crumble. It gives a better crunch than soft fresh bread and soaks up the seasoning beautifully.
• Keep an eye on oven time because Salmon overcooks quickly! Pull it out once it flakes easily with a fork and the topping is golden.

Frequently Asked Questions

What can I substitute for pistachios?

If you’re out of pistachios or allergic to nuts, try sunflower seeds, crushed pretzels, or even a combo of breadcrumbs and grated Parmesan for a different kind of crunch.

Can I add more veggies?

Zucchini, bell peppers, red onions, or eggplant would all work. Just make sure everything is cut into even sizes for even roasting.

Can I Freeze Salmon au Gratin?

Technically, yes, but the texture of the pistachio topping may suffer. If you must freeze it, do so before baking and freeze the salmon and veggie components separately.

How to Store Salmon au Gratin

Store any leftovers in the fridge for up to 2 days. To reheat, pop it in the oven at 180°C/360°F for about 10 minutes to re-crisp the topping and heat everything through.

How to Make Salmon au Gratin with Pistachios

Step 1

Step 1

Dice the potatoes and tomatoes and arrange them onto a parchment-lined baking tray. Season generously with salt, pepper, thyme, and a good drizzle of olive oil.

Dice the potatoes and tomatoes and arrange them onto a parchment-lined baking tray. Season generously with salt, pepper, thyme, and a good drizzle of olive oil.

Step 2

Step 2

Bake at 180°C/360°F for 20 minutes.

Bake at 180°C/360°F for 20 minutes.

Step 3

Step 3

In a food processor, blitz the bread, parsley, pistachios, pepper, and olive oil until you get a coarse mix.

In a food processor, blitz the bread, parsley, pistachios, pepper, and olive oil until you get a coarse mix.

Step 4

Step 4

Add a drizzle of olive oil to the pan covered with parchment paper and place your salmon fillets. Generously spoon the pistachio topping over each one, pressing gently to coat.

Add a drizzle of olive oil to the pan covered with parchment paper and place your salmon fillets. Generously spoon the pistachio topping over each one, pressing gently to coat.

Step 5

Step 5

Drizzle a bit more olive oil on top, transfer to the oven, and bake for 15 minutes.

Drizzle a bit more olive oil on top, transfer to the oven, and bake for 15 minutes.

Step 6

Step 6

Plate the salmon fillets alongside the roasted vegetables and serve.

Plate the salmon fillets alongside the roasted vegetables and serve.