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

Pistachio-Crusted Salmon

with Piccata-Style Rice & Roasted Vegetables

25 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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
CLICK FOR RECIPE CARD

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
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
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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! 

Tips from Home Chefs

Get Plans

Pistachio-Crusted Salmon

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:
Browse Steps
1 of 4