Apricot-pistachio salmon


  • Prep Time20 mins
  • Total Time40 mins
  • Makes4 Servings
Apricot-pistachio salmon

Apricot-pistachio salmon with roasted cauliflower Photo, Roberto Caruso

Chatelaine Triple Tested

For those nights you're craving sweet and savoury, opt for these baked salmon fillets with golden florets of roasted cauliflower.


  • 1 medium cauliflower, cut into bite-sized pieces

  • 2 tbsp olive oil

  • 1 tsp coriander

  • 1/2 tsp cumin

  • 1/4 tsp cardamom

  • 3/4 tsp salt

  • 4 salmon fillets, about 180 g each

  • fresh pepper

  • 4 tsp apricot jam

  • 1/3 cup coarsely chopped pistachios


  • PREHEAT oven to 400F. Line 2 baking sheets with foil. Toss cauliflower with olive oil, coriander, cumin, cardamom and 1/4 tsp salt on 1 prepared sheet. Spread in a single layer (it's okay if they touch). Bake in bottom third of oven until edges are golden, stirring halfway through, about 30 min.

  • ARRANGE salmon fillets, skin-side down, on second prepared sheet. Sprinkle with 1/2 tsp salt. Season with fresh pepper. Brush apricot jam over tops of salmon. Sprinkle pistachios over salmon, pressing gently so they stick. Bake in top third of oven until a knife tip inserted into thickest part of fish comes out warm, 14 to 16 min.

Nutrition (per fillet)

Calories 424, Protein 32g, Carbohydrates 13g, Fat 27g, Fibre 5g, Sodium 530mg.
Good source of Vitamin C.

Wine Pairings

Apricot-pistachio salmon

Apricot-pistachio salmon Pair it with: A lively chardonnay. A simple yet fulfilling unoaked chardonnay serves as the perfect accompaniment to this fish dish. Expect a medium-bodied glassful of irresistible green apples, zesty lemon rind and subtle spice notes. Our pick: Louis Jadot Mâcon Villages, France, $18.