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. 740 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 brown rice, we’re calling on the traditional flavors of piccata—an Italian preparation that highlights briny capers and fresh lemon.
17 green SmartPoints® per serving
12 blue SmartPoints® per serving
6 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
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ingredients
Pistachio-Crusted Salmon with Piccata-Style Rice & Roasted Vegetables
Title
  • 4 Skin-On Salmon Fillets
  • 1 Red Onion
  • 1 Lemon
  • ½ lb Grape Tomatoes
  • 1 Tbsp Capers
  • ½ lb Cremini Mushrooms
  • 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)
  • 2 Tbsps Mayonnaise
  • 1⅛ cups Brown Rice
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. Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Heat to boiling on high. 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. Transfer the tomatoes, mushroom pieces, and sliced onion to 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. 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. Roast 14 to 16 minutes, or until lightly browned and the fish is cooked through.* Remove from the oven. 


*An instant-read thermometer should register 145°F.

Cook the rice:
3 Cook the rice:

Meanwhile, add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

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

Meanwhile, zest the lemon to get 2 teaspoons (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, 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! 

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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. Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Heat to boiling on high. 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. Transfer the tomatoes, mushroom pieces, and sliced onion to 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. 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. Roast 14 to 16 minutes, or until lightly browned and the fish is cooked through.* Remove from the oven. 


*An instant-read thermometer should register 145°F.

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

Meanwhile, add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

4 Finish the rice & serve your dish:

Meanwhile, zest the lemon to get 2 teaspoons (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, 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: