Pistachio-Crusted Salmon

with Lemon-Caper Rice & Roasted Vegetables

30 MIN

4 Servings

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From the Test Kitchen

To complement our rich salmon fillets, we’re coating them in a 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.
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Nutrition

PER SERVING
Calories

670 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Skin-On Salmon Fillets
1 cup Long Grain White Rice
½ lb Mushrooms
½ lb Grape Tomatoes
1 Lemon
1 Red Or Yellow Onion
1 Tbsp Capers
¼ cup Panko Breadcrumbs
1 Tbsp Dijonnaise
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
2 Tbsps Mayonnaise
2 Tbsps Roasted Pistachios

step-by-step

instructions

Cook Along

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. Cut the mushrooms into bite-sized pieces. Halve, peel, and thinly slice the onion. Transfer the tomatoes, mushroom pieces, and sliced onion to a 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 a separate 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 sheet pan, skin side down. Evenly top the fish with the dijonnaise and pistachio-breadcrumb mixture (pressing gently to adhere). Place on the lower oven rack and roast 12 to 15 minutes, or until lightly browned and cooked through.* Remove from the oven.

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

3 Cook the rice

Meanwhile, carefully rinse the rice (sifting through for any 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 of zest. 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, if you'd like. Enjoy!