Pistachio-Crusted Salmon

with Piccata-Style Rice & Roasted Vegetables

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 710 calories

To complement our rich salmon fillets, we’re coating them in tangy, creamy mustard and savory pistachio breadcrumbs before baking in the oven until deliciously golden brown.

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fresh
ingredients
Pistachio-Crusted Salmon with Piccata-Style Rice & Roasted Vegetables
Title
  • 2 10-Oz Skin-On Salmon Fillets
  • 1 cup Jasmine Rice
  • 1 Red Onion
  • 1 Lemon
  • ½ lb Grape Tomatoes
  • ½ lb Cremini Mushrooms
  • 1 Tbsp Capers
  • 2 Tbsps Crème Fraîche
  • 2 Tbsps Roasted Pistachios
  • ¼ cup Panko Breadcrumbs
  • 1 Tbsp Creamy Mustard Sauce
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
step-by-step
instructions
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 and 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. Drizzle the remaining sheet pan with 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 lightly to adhere). Place on the lower oven rack and 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. Serve the finished rice with the roasted vegetables and baked fish. 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 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. Drizzle the remaining sheet pan with 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 lightly to adhere). Place on the lower oven rack and 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. Serve the finished rice with the roasted vegetables and baked fish. Serve the remaining lemon wedges on the side, if you’d like. Enjoy! 

Finish the rice & serve your dish: