Pistachio Crusted Salmon With Blistered Cherry Tomatoes - Eat Mediterr | Foodtalk

Ingredients

• 4 6 oz wild-caught salmon fillets
• 1/4 cup extravirgin olive oil divided
• 1/4 cup fresh lemon juice divided
• 1 tsp Dijon mustard
• 1 1/2 tbsp honey
• 1 clove garlic finely minces
• 1/2 cup pistachios roughly chopped
• 1 tsp ground cardamom
• 1 pint cherry or grape tomatoes
• 6 cups mixed salad greens
• 1 medium cucumber diced
• 1/2 medium red onion thinly sliced
• 1/4 cup Kalamata olives pitted and chopped
• Sea salt and freshly ground black pepper to taste