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

Pistachio-Crusted Salmon

with Piccata-Style Rice & Roasted Vegetables

Group Created with Sketch. 25 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 710 Cals/serving
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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 jasmine rice, we’re calling on the traditional flavors of piccata—an Italian preparation that highlights briny capers and fresh lemon.

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Pistachio-Crusted Salmon with Piccata-Style Rice & Roasted Vegetables
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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 separate sheet pans with foil. Cut the mushrooms into bite-sized pieces. Halve, peel, and thinly slice the onion. Place the tomatoes and prepared mushrooms and onion on one sheet pan. Drizzle with 1 tablespoon of 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. Roast 19 to 21 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven. 

Prepare & roast the fish:
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. Transfer to a cutting board, skin side down. Cut each fillet into two equal-sized pieces. 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 creamy mustard sauce and pistachio- breadcrumb mixture (pressing to adhere). Place on the lower oven rack. Bake 14 to 16 minutes, or until lightly browned and the fish is cooked through. Remove from the oven. 

Cook the rice:
3 Cook the rice:

Meanwhile, 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, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Finish the rice & serve your dish:
4 Finish the rice & serve your dish:

Meanwhile, zest the lemon (if you don’t have a zester, use a peeler to remove the yellow rind of the lemon, avoiding the white pith; mince the rind). Quarter and deseed the lemon. To the pot of cooked rice, add the capers, lemon zest, crème fraîche, and the juice of 2 lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Serve the baked fish with the roasted vegetables and finished rice. Serve the remaining lemon wedges on the side, if you’d like. Enjoy! 

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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 separate sheet pans with foil. Cut the mushrooms into bite-sized pieces. Halve, peel, and thinly slice the onion. Place the tomatoes and prepared mushrooms and onion on one sheet pan. Drizzle with 1 tablespoon of 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. 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. Transfer to a cutting board, skin side down. Cut each fillet into two equal-sized pieces. 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 creamy mustard sauce and pistachio- breadcrumb mixture (pressing to adhere). Place on the lower oven rack. Bake 14 to 16 minutes, or until lightly browned and the fish is cooked through. Remove from the oven. 

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

Meanwhile, 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, 12 to 14 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, zest the lemon (if you don’t have a zester, use a peeler to remove the yellow rind of the lemon, avoiding the white pith; mince the rind). Quarter and deseed the lemon. To the pot of cooked rice, add the capers, lemon zest, crème fraîche, and the juice of 2 lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Serve the baked fish with the roasted vegetables and finished rice. Serve the remaining lemon wedges on the side, if you’d like. Enjoy! 

Finish the rice & serve your dish: