If I was forced to eat one food for the rest of my life, I wouldn’t be terribly upset if it was salmon. That probably isn’t much of a surprise to those that follow this blog, I have almost 40 Salmon Recipes on here! So, I might as well add another one to the list!
For whatever reason, I had a hankering for pistachios recently, so I figured I might as well crust my favorite protein in a pistachio-panko mixture, how bad could it be? Not bad. Not bad at all. In fact, delicious!
I made this salmon with some baby potatoes roasted in a stone ground mustard, so I added the mustard to the salmon as well to keep the flavors consistent. Since I whipped this up the first time, I’ve already made it twice more!
Ingredients:
For the potatoes:
- 1.5 lbs baby potatoes (I used a baby potato “medley”), halved
- cooking spray
- 2 tablespoons stone ground mustard
- salt and pepper, to taste
For the salmon:
- 4 (6 oz) salmon fillets
- 2 tablespoons stone ground mustard, divided
- 1/4 cup pistachios, finely chopped
- 1/4 cup panko breadcrumbs
- salt and pepper, to taste
- cooking spray
Begin by making your potatoes. Preheat your oven to 450 degrees F. Spray a jelly roll pan or cast iron skillet with cooking spray. Halve your potatoes and add them to the pan.
Add the mustard and toss to evenly coat. Season with salt and pepper.
Add the potatoes to the oven and roast for 20 minutes. While the potatoes are cooking, prepare your salmon. Either finely chop your pistachios or add to a blender/food processor and pulse to chop.
Add the pistachios to a bowl with the panko and mix to combine.
Season your salmon with salt and pepper. Spread about half a tablespoon stone ground mustard on each fillet.
Top with the pistachio breadcrumb mixture, patting to adhere to the mustard.
Spray a cookie sheet with cooking spray and add the salmon. Place the salmon in the oven with the potatoes and cook for 12-15 minutes.
Serve with the roasted potatoes.
I also adding a really quick salad to round out this meal, but any kind of veggie would be a nice accompaniment.
The potatoes have a little bit of heat from the mustard, and have that wonderful crunchy texture on the outside, with a soft baked texture on the inside you want from a roasted potato. Yum!
The crust of the salmon also gives that crunchy texture to the dish, and the salmon itself stays nice and moist.
This recipe is definitely going into the regular rotation. It’s a nice weeknight meal; you can get dinner on the table in about 30 minutes!
Ingredients
- 1.5 lbs baby potatoes (I used a baby potato “medley”), halved
- cooking spray
- 2 tablespoons stone ground mustard
- salt and pepper, to taste
- 4 (6 oz) salmon fillets
- 2 tablespoons stone ground mustard, divided
- 1/4 cup pistachios, finely chopped
- 1/4 cup panko breadcrumbs
- salt and pepper, to taste
- cooking spray
Instructions
- Begin by making your potatoes. Preheat your oven to 450 degrees F. Spray a jelly roll pan or cast iron skillet with cooking spray. Halve your potatoes and add them to the pan.
- Add the mustard and toss to evenly coat. Season with salt and pepper.
- Add the potatoes to the oven and roast for 20 minutes. While the potatoes are cooking, prepare your salmon. Either finely chop your pistachios or add to a blender/food processor and pulse to chop.
- Add the pistachios to a bowl with the panko and mix to combine.
- Season your salmon with salt and pepper. Spread about half a tablespoon stone ground mustard on each fillet.
- Top with the pistachio breadcrumb mixture, patting to adhere to the mustard.
- Spray a cookie sheet with cooking spray and add the salmon. Place the salmon in the oven with the potatoes and cook for 12-15 minutes. Serve with the roasted potatoes.
Adding pistachio to this is a great idea. Looks and sounds amazing!!