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

Pistachio-Crusted Salmon

with Piccata-Style Rice & Roasted Vegetables

Group Created with Sketch. 25 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Diabetes Friendly
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 710 Cals/serving
  • View All
    Nutrition Label
    Download

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.

Get Cooking
fresh
ingredients
Pistachio-Crusted Salmon with Piccata-Style Rice & Roasted Vegetables
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
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. 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! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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: