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!
Servings: 4 people
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 ¾ 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 ½ 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