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
Units
Scale
- 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.
