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Paleo Sheet Pan Pistachio Salmon
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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! 
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 263kcal
Author Mary Smith

Ingredients

  • 4 6 oz salmon fillets
  • 12 oz package broccoli florets
  • 12-14 asparagus stalks
  • ¾ cup shelled pistachios
  • 3 tbsp olive oil divided
  • 2 tbsp maple syrup
  • 1 clove minced garlic
  • 1 tbsp lemon juice
  • 2 tsp dijon mustard
  • ½ 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