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Happy back to school season!!!
We currently don’t have any students (or teachers) in our house but we live right across the street from a middle school. I am very aware when school is back in session because middle school kids are very LOUD!!! Since I work from home I hear them and see them every time they are outside. Also, they are messy. We have so much trash in our yard from kids walking home during the school year. PSA to middle school kids out there, please use a trash can, okay?!
Needles to say, I wouldn’t recommend living so close to a school. Just FYI. But this isn’t our forever house, so we made a sacrifice for a house that is on the corner with a larger yard.
Annnnyyyywaaaays…..how would you like some pistachio crusted salmon for you busy weeknight dinner?
My point is this is the time of year when life gets busier. That’s why we all need more 1 pan, 30 minute dinners in our life. Less time in the kitchen, less mess to clean up – healthy meal to share with loved ones. Who’s on board?
This pistachio crusted salmon only takes 30 minutes to make and is a complete meal all made on one sheet pan! Even your veggies are right there! I mean how can you not get excited about that?!
For the pistachio crusted part we’ve go some gluten free bread crumbs, lemon zest, pistachios, salt and pepper, and Dijon mustard that’s all ground up together into a beautiful paste – so much flavor – and it comes together quickly in your food processor.
That pistachio mixture bakes right on top of the salmon creating this savory, slightly crunchy crust that goes so nicely with the soft flaky salmon. The roasted tender zucchini along side the salmon is the perfect veggie to round out our easy 30 minute meal!
Besides everyone needs more ways to use up garden zucchini, right?!
Ugh, I wish! We have had no luck with zucchini, or squash in any form in our garden the past few years..even cucumbers. BUT I have a friend who’s parents have a garden so she has been hooking me up with all the zucchini. We can just pretend that I grew it myself, yes?! LOL
Pistachio crusted salmon with roasted zucchini all made in 30 minutes and on one pan, leaving you more time to live your life! Guess what?! With this healthy meal that’s high in protein, omega’s, and fiber you will actually have the energy to live that life and do all the things you want to do. What a glorious thing my friends!
That’s what I love about cooking salmon for dinner (or any kind of fish), it’s ridiculously fast to make and super healthy to eat! Thanks salmon for being so amazing!
That’s my job, bringing you real-life easy recipes that are healthy and delicious. LOVE IT!
Did you make this recipe? Be sure to leave a comment and star rating down below to let me know how it went – this helps others find my recipes easier. Also snap a picture on Instagram and tag it with #RobustRecipes so that I can see your creations. I love hearing from you! Thanks for being here! 🙂
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1 Pan Pistachio Crusted Salmon with Zucchini (30 Minutes)
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 1x
- Category: Entree, Fish, 1 Pan, 30 Minutes
- Cuisine: Gluten Free, Dairy Free
Description
Pistachio crusted salmon is roasted salmon topped with a pistachio crust. This dinner is perfect for any busy weeknight. It only takes 30 minutes to make and 1 sheet pan. The zucchini is roasted right along side the salmon making it a complete meal.
Ingredients
- Pistachio breading
- 3/4 cup shelled pistachios
- Scant 1/4 cup Gluten free bread crumbs (I use corn chex cereal and grind it up in my food processor)
- Zest of 1 lemon
- 1/2 teaspoon Salt and pepper, each
- 1 teaspoon garlic powder
- 3 to 4 tablespoons Dijon mustard
- Zucchini
- 2 medium zucchinis cut into rounds
- 2 teaspoons olive oil
- salt and pepper
- Salmon
- 1 pound salmon, cut into 4 fillets
- salt and pepper
Instructions
- Prepare: Preheat your oven to 350 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or a silpat mat. Set aside.
- Make the pistachio breading: If making your own bread crumbs from chex cereal measure out 1/2 cup and blend in food processor until fine crumbs remain (this will equal a scant cup 1/4 cup). Add the pistachios, lemon zest, salt and pepper, and garlic powder. Blend until fine crumbs remain (don’t blend too long, you don’t want to end up with nut butter). Add 3 tablespoons of the Dijon mustard, blend until incorporated. Grab small portion of with your hands and squeeze between your fingers, if it sticks together well then you are done, if not then add 1 more tablespoon of Dijon mustard – set the mixture aside.
- Prepare the zucchini: On the baking sheet toss the zucchini in the oil and salt and pepper until well coated. Spread the zucchini slices into an even layer on the baking sheet, leaving room for the salmon.
- Prepare the salmon: Pat your salmon fillets with a paper towel to dry off. Sprinkle both sides with salt and pepper. Place the salmon on the baking sheet, next to the zucchini. Evenly spoon the pistachio mixture onto each salmon fillet packing the pistachio mixture together so the it sticks onto the salmon.
- Bake: Bake for 10 to 15 minutes, or until the salmon is cooked through and flaky and zuchhini is fork tender.
- Serve: Allow the fish to rest for 3 minutes before eating. Serve with the zucchini on the zide.
- Leftovers: Store salmon and zucchini in separate containers. Reheat the salmon gently.
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