Mediterranean Baked Salmon with Herb-Pistachio Crust over Lemon Wheat Berries, Zucchini, and Roasted Tomatoes
An original Mediterranean main course featuring juicy salmon topped with an aromatic pistachio, parsley, and lemon crust, served over lemony wheat berries sautéed with zucchini, shallot, and spinach, with roasted cherry tomatoes and a touch of feta.
Ingredients
- 4 filetes / 680 g 680 g skinless salmon fillets (of approx. 170 g each uno)
- 360 g 360 g cooked wheat berries (cocido and escurrido)
- 300 g 300 g cherry tomatoes (whole)
- 200 g 200 g zucchini (diced small)
- 60 g 60 g fresh spinach (lightly packed)
- 80 g 80 g shallot (chopped fina)
- 80 g 80 g crumbled feta cheese (for terminar)
- 45 g 45 g shelled pistachios (chopped finely)
- 30 g 30 g breadcrumbs (preferiblemente fino)
- 20 g 20 g fresh parsley (chopped)
- 3 dientes / 9 g 9 g garlic (2 cloves chopped and 1 grated)
- 1 unidad 1 unit lemon (45 ml)
- 60 ml 60 ml olive oil (divided)
- 2 g 2 g dried oregano
- 0.5 g 0.5 g red pepper flakes (optional)
- 6 g 6 g salt (or to taste)
- 2 g 2 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220°C / 425°F. Line a baking sheet with parchment paper. Place the cherry tomatoes on one side of the sheet and toss them with 1 tablespoon olive oil, 1 minced garlic clove, half of the dried oregano, a pinch of salt, and the black pepper.
- 2
In a small bowl, mix the chopped pistachios, breadcrumbs, parsley, 1 minced garlic clove, lemon zest, red pepper flakes if using, 1 tablespoon olive oil, and a pinch of salt until the mixture is lightly moistened.
- 3
Pat the salmon fillets dry with paper towels. Place them on the other side of the baking sheet, brush with 1 tablespoon olive oil and 1 tablespoon lemon juice, and season with salt and pepper. Press the pistachio-herb mixture onto the top of each fillet.
- 4
Bake the salmon and tomatoes for 14 to 16 minutes at 220°C / 425°F, or until the salmon is cooked through but still moist and the crust is golden. Remove the tray from the oven and set aside.
- 5
While the salmon bakes, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and the grated garlic clove, and cook for 2 to 3 minutes until fragrant and softened.
- 6
Add the zucchini to the skillet with a pinch of salt and cook for 4 to 5 minutes, stirring, until tender but not mushy. Stir in the spinach and cook for 1 minute until wilted.
- 7
Add the cooked wheat berries to the skillet along with the remaining 2 tablespoons lemon juice, the rest of the dried oregano, and a pinch of pepper. Stir for 2 to 3 minutes until heated through and flavorful.
- 8
To serve, divide the lemon wheat berries with zucchini and spinach among the plates. Spoon the roasted tomatoes and their juices over the top, place one salmon fillet on each portion, and finish with the crumbled feta.
- 9
Serve immediately, adjusting with extra salt, pepper, or a few more drops of lemon juice if desired.
Chef tips
For an extra crisp crust, broil the salmon for 1 to 2 minutes at the end, watching closely so the pistachios do not burn. The wheat berries can be cooked ahead to speed up the recipe.
Substitutions
You can substitute the wheat berries with farro or brown rice, though rice will give a softer texture. Feta can be replaced with soft goat cheese, and pistachios can be swapped for almonds if preferred.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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