Pistachio Crusted Salmon with Brussels Sprouts and Sweet Potatoes

If you haven’t noticed yet, I am a huge fan of salmon. On top of that, pistachios are one of the best nuts. So combine that with some roasted brussels sprouts and sweet potatoes and you got yourself a quick, easy, and healthy meal perfect for any weeknight; my pistachio crusted salmon.

The salmon plays well with the sweet and saltiness of the pistachios and I used the same sauce for the salmon (minus the pistachios) for the brussels sprouts and sweet potatoes, so this meal really comes together easily and without redundancy. Just preheat the oven and you will have delicious pistachio crusted salmon on the table in about 30 minutes.

Serves 4

Suggested Wine Pairing:

Albarino will balance perfectly with both the salmon and pistachios

Ingredients:

4 salmon fillets, about 1 – 1.5 lbs. total

2 large sweet potatoes, peeled and diced

1 lb. brussels sprouts, stems removed and halved

3/4 cup of pistachios, shelled and chopped

2 cloves of garlic, minced

Juice and zest of 1 lemon

2 tablespoons whole grain mustard

1 teaspoon thyme, minced

2 tablespoons of butter at room temperature or melted

1 tablespoon of olive oil

2 teaspoons of honey

Salt and pepper

Parsley for the pretty

Instructions:

1. Preheat the oven to 400F. You will want to get the potatoes and brussels sprouts cooking first to ensure that they finish at the same time as the salmon, so lets start with the sauce. Combine the garlic, lemon zest and juice, mustard, thyme, butter, oil, honey, salt, and pepper in a bowl and mix to combine. In a baking dish, pour about half of this mixture over the sweet potatoes and brussels sprouts. Mix to combine and ensure that the vegetables are covered. Add more salt, pepper, and olive oil as needed. Bake at 400F for about 20 minutes, stirring half way through.
2. To the remaining sauce, add the chopped pistachios. The sauce should look more like a crumble at this point.
3. Dry the salmon fillets and place skin side down on an oiled baking sheet. Top each fillet with the pistachio mixture and pat down with the back of a spoon. Bake at 400F for 12 minutes.
4. To serve, divide the sweet potatoes and brussels sprouts mixture between the plates with one salmon fillet. Garnish with parsley and enjoy.

If you like this recipe, be sure to try my crispy salmon with brown buttered squash and gnocchi!