Go Back Email Link
+ servings
holiday salmon green and red salmon

Green and Red Crusted Salmon

Simple ingredients lead to big taste in this festive green and red holiday salmon recipe.
Print Pin
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4 people


  • 4 6 oz Salmon filets (with skin on, boneless )
  • sea salt to taste
  • black pepper to taste
  • 1/4 c Olive Oil (divided)
  • 1 tsp dijon mustart
  • 1 1/2 tsp honey (warm and runny)
  • 1 large garlic clove finely minced
  • 1 tsp ground cardamon
  • 1 pint cherry tomatoes (or mini heirloom for more color)
  • 6 c mixed salad greens
  • 1 medium cucumber peeled and diced
  • 1/2 medium red onion sliced thin
  • 1/4 c kalamata olives chopped


  • Pre-heat oven to 375°F and line a large, rimmed baking sheet with apiece of parchment paper or a Silpat® baking mat. Place salmon fillets on theprepared baking sheet and generously season with salt and black pepper, totaste. Set aside
  • In a small bowl, whisk together 2 tablespoons olive oil with 3tablespoons lemon juice. Add the mustard, honey, and garlic and whisk tocombine. Brush each fillet with the honey-mustard mixture until coated.
  • Add chopped pistachios and ground cardamom to a small bowl and stir tocombine. Evenly divide the pistachio mixture among the salmon fillets, gentlypressing the mixture into each fillet to ensure it adheres
  • Place the cherry tomatoes in a medium bowl and drizzle with onetablespoon olive oil. Season with salt and black pepper, to taste, and toss tocombine. Arrange the seasoned tomatoes around the salmon fillets and place inthe pre-heated oven to roast until the salmon is flakey and the cherry tomatoesare blistered, approximately 13-15 minutes
  • Meanwhile, combine the mixed salad leaves, cucumber, red onion, andKalamata olives in a large bowl. Drizzle with the remaining olive oil and lemonjuice and season with salt and black pepper, to taste, and toss to combine. Setaside.
  • 1.   Once baking time is complete, remove salmon and tomatoes from oven. Serve immediatelywith the fresh salad on the side. Enjoy!


Serving: 6oz
Tried this recipe?Follow me on Pinterst at @Dana_Vento for more!