Baked Pistachio-Crusted Salmon with Piccata-Style Rice & Roasted Vegetables

Baked Pistachio-Crusted Salmon

with Piccata-Style Rice & Roasted Vegetables

25 MIN
4 Servings
Wellness at Blue Apron
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From the Test Kitchen

To complement our rich salmon fillets, we’re coating them in creamy mustard sauce and savory pistachio breadcrumbs before baking in the oven until deliciously golden brown. For a twist on a simple side of white rice, we’re calling on the traditional flavors of piccata—an Italian preparation that highlights briny capers and fresh lemon.
11-18 PersonalPoints range per serving
To learn more about WW's Points program, visit

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.

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Wellness Details Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended
  • Nutrition
  • Calories
    720 Cals (est.)
Baked Pistachio-Crusted Salmon with Piccata-Style Rice & Roasted Vegetables
  • 4 Skin-On Salmon Fillets
  • 1 cup Long Grain White Rice
  • 1 Lemon
  • 1 Red Onion
  • ½ lb Grape Tomatoes
  • ½ lb Mushrooms
  • 1 Tbsp Capers
  • 2 Tbsps Roasted Pistachios
  • ¼ cup Panko Breadcrumbs
  • 1 Tbsp Dijonnaise
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

Tips from Home Chefs

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Prepare & roast the vegetables
1 Prepare & roast the vegetables

Arrange two oven racks in the upper and lower thirds of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line two sheet pans with foil. Cut the mushrooms into bite-sized pieces. Halve, peel, and thinly slice the onion. Transfer the tomatoes, mushroom pieces, and sliced onion to one sheet pan. Drizzle with olive oil and season with salt, pepper, and the Italian seasoning. Toss to coat. Arrange in an even layer. Place on the upper oven rack and roast 19 to 21 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven.

2 Prepare & roast the fish

Meanwhile, finely chop the pistachios. In a bowl, combine the chopped pistachios, breadcrumbs, and 1 tablespoon of olive oil. Season with salt and pepper. Evenly coat the remaining sheet pan with a drizzle of olive oil. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Place the seasoned fish on the oiled sheet pan, skin side down. Evenly top the fish with the dijonnaise and pistachio-breadcrumb mixture (pressing to adhere). Place on the lower oven rack and roast 12 to 15 minutes, or until lightly browned and the fish is cooked through.* Remove from the oven. 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Prepare & roast the fish
Cook the rice
3 Cook the rice

Meanwhile, carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

4 Finish the rice & serve your dish

Meanwhile, using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Quarter and deseed the lemon. To the pot of cooked rice, add the capers, lemon zest, mayonnaise, and the juice of 2 lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Serve the roasted fish with the roasted vegetables and finished rice. Serve the remaining lemon wedges on the side. Enjoy!

Finish the rice & serve your dish
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