Pistachio Crusted Salmon with Creamy Lemon Asparagus Linguine
Prep time
Cook time
Total time
Serves: 2
  • 4 ounces linguine
  • 4 ounces fresh asparagus, trimmed, cut into 1-inch pieces
  • ½ cup shelled pistachios, finely chopped
  • ¾ pound salmon fillet, skin removed, cut into two serving pieces
  • ½ teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 3 tablespoons olive oil, divided
  • 1 clove garlic, minced
  • 1 tablespoon all-purpose flour
  • ¾ cup So Delicious Dairy Free Unsweetened Almond Plus Almond Milk
  • ¼ teaspoon ground nutmeg
  • 2 teaspoons lemon zest
  • 1½ tablespoons lemon juice
  • 1 teaspoon capers, minced
  • Garnish: lemon slices
  1. In a large saucepan, bring 2 - 3 quarts of water to a rolling boil over high heat. Add in the linguine, and salt to taste, and cook according to package directions 2 minutes shy of al dente. Add in the asparagus, continue to cook to al dente; drain; set aside.
  2. Meanwhile, place the finely chopped pistachios onto a flat medium-sized plate. Season the salmon with ¼ teaspoon salt and ¼ teaspoon pepper. Place salmon onto pistachios and coat both sides with the pistachios, pressing them into the salmon. Set aside remaining chopped pistachios.
  3. Place 2 tablespoons oil into a large non-stick skillet and heat over medium heat. Add in the salmon and cook until pistachio coating is golden brown and salmon is cooked through, approximately 3 minutes per side; set aside, keep warm.
  4. Place the large saucepan back over medium-high heat. Add in remaining 1 tablespoon oil and garlic and cook for 30 seconds. Add in the flour and cook for 1 minute. Whisk in the almond milk and nutmeg and cook until it begins to thicken, approximately 2 - 3 minutes. Stir in the lemon zest, lemon juice, capers, remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. Add in the linguine and asparagus and toss to coat.
  5. To serve, place linguine off-center onto serving plates, place salmon onto remaining portion of plate, slightly onto the linguine. Garnish using 1 - 2 tablespoons of the remaining chopped pistachios and lemon slices.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/pistachio-crusted-salmon-creamy-lemon-asparagus-linguine