Make this lime and pistachio salmon, then check out more salmon recipes such as our poached salmon with green herb and mustard sauce.


  • 100g coriander
  • 100g flat-leaf parsley
  • 3 limes, zested and juiced
  • 100g pistachio kernels, toasted
  • 3 tbsp olive oil
  • 1 clove garlic
  • 150g greek yogurt
  • 6 salmon fillets
  • olive oil


  • 500g frozen edamame beans
  • 200g long-stemmed broccoli
  • 1, finely sliced Sweetheart cabbage


  • STEP 1

    To make the salsa, put 50g coriander, 50g parsley, the zest and juice of 2 limes, 50g pistachios, the olive oil and garlic in a food processor or blender and blitz to a rough paste. Put 1/2 aside and mix the other 1/2 with the yogurt in a bowl.

  • STEP 2

    Heat the grill to high. Put the salmon skin-side up on a foil-lined baking tray and scatter and pour over the remaining lime zest and juice. Drizzle with oil. Season then grill for 5-8 minutes or until the skin is golden. Turn over and grill for 2-3 minutes or until just cooked and starting to flake.

  • STEP 3

    To make the greens, bring a pan of water to the boil and add the beans first and cook for 1 minute, then blanch the broccoli and cabbage for 2 minutes. Drain. Mix together the vegetables in a large bowl and toss with the salsa. Chop the remaining herbs and mix through.

  • STEP 4

    Serve the greens with the salmon and yogurt, and scatter over the remaining pistachios.

*This recipe is gluten free according to industry standards

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