This Maple Dijon Pistachio Crusted Salmon is a delicious and easy sheet pan meal! It comes together in in just 20 minutes using minimal fresh ingredients. This meal is gluten free, dairy free, and paleo!

*Thank you to Sprouts for sponsoring this post!

Crusted Salmon with Spring Veggies on a baking sheet

I’m all about simple and quick when it comes to making dinner, and this sheet pan meal is exactly that! So many of you have been requesting more recipes with seafood and veggies, so this is what I am focusing on over the next month.

What Ingredients You Need To Make This Maple Dijon Pistachio Crusted Salmon with Spring Veggies

  • 4 – 6 oz. salmon fillets 
  • 12 oz. package broccoli florets
  • 12-16 asparagus stalks
  • 3/4 cup shelled pistachios
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 1 clove minced garlic
  • 1 tbsp lemon juice
  • 2 tsp dijon mustard
  • 1/2 tsp sea salt

All of these ingredients can be found at Sprouts! I love shopping at Sprouts because they always have the best seasonal produce & fresh seafood, and they also carry a ton of my favorite paleo staples that are reasonably-priced!

Here is my favorite large sheet pan to use for recipes like this!

closeup of Crusted Salmon with Spring Veggies on a baking sheet

How to Make This Sheet Pan Pistachio Crusted Salmon

  1. Preheat your oven to 400 degrees. 
  2. Place the salmon fillets skin-side down on a parchment lined baking sheet.
  3. Place the asparagus stalks and broccoli florets around the salmon fillets.
  4. Add the 3/4 cup pistachios to a plastic bag and use a hammer or meat tenderizer to crush them into pieces.
  5. In a small bowl, whisk the 2 tbsp olive oil, 2 tbsp maple syrup, 1 clove minced garlic, 1 tbsp lemon juice, 2 tsp dijon mustard, and 1/2 tsp salt. Add the crushed pistachios to the mixture and stir.
  6. Top each salmon fillet with some of the maple dijon pistachio mixture.
  7. Bake the sheet pan for 14-15 minutes, until the salmon flakes easily with a fork. Let it rest for 5 minutes before serving. Enjoy!

If you try this, make sure to tag me on Instagram @maryswholelife so I can see your creations!

Looking for some other delicious Sheet Pan recipes? Check these out!

Sausage, Broccoli, and Potato Sheet Pan Supper

Whole30 Sheet Pan Shrimp Stir Fry

*This post contains affiliate links. This means if you use one of my links to make a purchase, I may receive a small commission at no additional cost to you. Thank you for supporting Mary’s Whole Life!

collage of blog post title and food

Sheet Pan Maple Dijon Pistachio Crusted Salmon with Spring Veggies

This Maple Dijon Pistachio Crusted Salmon is a delicious and easy sheet pan meal! It comes together in in just 20 minutes using minimal fresh ingredients. This meal is gluten free, dairy free, and paleo! 
5 from 15 votes
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Ingredients

  • 4 6 oz salmon fillets
  • 12 oz package broccoli florets
  • 12-14 asparagus stalks
  • 3/4 cup shelled pistachios
  • 3 tbsp olive oil, divided
  • 2 tbsp maple syrup
  • 1 clove minced garlic
  • 1 tbsp lemon juice
  • 2 tsp dijon mustard
  • 1/2 tsp sea salt

Instructions
 

  • Preheat your oven to 400 degrees. 
  • Place the salmon fillets skin-side down on a parchment lined baking sheet.
  • Place the asparagus stalks and broccoli florets around the salmon fillets and drizzle them with 1 tbsp of the olive oil. Sprinkle them with some salt and pepper.
  • Add the 3/4 cup pistachios to a plastic bag and use a hammer or meat tenderizer to crush them into pieces.
  • In a small bowl, whisk the remaining 2 tbsp olive oil, 2 tbsp maple syrup, 1 clove minced garlic, 1 tbsp lemon juice, 2 tsp dijon mustard, and 1/2 tsp salt.
  • Add the crushed pistachios to the mixture and stir. Top each salmon fillet with some of the maple dijon pistachio mixture.
  • Bake the sheet pan for 14-15 minutes, until the salmon flakes easily with a fork. Let it rest for 5 minutes before serving. Enjoy!

Nutrition

Calories: 263kcal, Carbohydrates: 22g, Protein: 9g, Fat: 18g, Saturated Fat: 2g, Cholesterol: 1mg, Sodium: 351mg, Potassium: 636mg, Fiber: 6g, Sugar: 10g, Vitamin A: 955IU, Vitamin C: 81mg, Calcium: 90mg, Iron: 3mg