With this One Pan Pistachio Salmon, dinner is done in about twenty-five minutes, including the ten minutes of prep time. Bonus: there’s only one pan to clean! This recipe combines salmon, pistachios, baby zucchini and tomatoes for an easy, flavor-packed nutritious meal that’s gluten-free, dairy-free, low carb, paleo, whole30-compliant and keto-compliant. How’s that for a single recipe!?
This salmon recipe appeared first (about a month ago) on Recipes Worth Repeating, where I am a guest contributor.
Ingredients
Sometimes, the simplest recipes, made with just a few ingredients are the best, and this salmon recipe falls into that category. Let’s look at these SIMPLE ingredients.
- 1 1/2 pounds of fresh salmon (that you will cut into 3-4 pieces)
- 12 oz. baby zucchini (or the equivalent of regular zucchini, cut into spears)
- 1 cup cherry tomatoes (about 20-24 of them)
- 1/3 cup unsalted pistachio nutmeats (halves and pieces)
- 1 Tbsp extra virgin olive oil
- 1 Tbsp balsamic vinegar
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
How Do You Make One Pan Pistachio Salmon?
This is a really easy recipe to make and takes about ten minutes to pull together before you put it in the oven. Easy or not, I’m going to walk you through it step-by-step!
Step 1
I like to make this salmon in my large cast iron skillet, but any baking dish or large skillet will do. If you didn’t have the butcher cut up your salmon for you, do that now. Using kitchen scissors makes this task and so many others much easier.
Preheat the oven to 425 degrees fahrenheit. Now, put the salmon in the pan, with the skin side down.
Step 2
Wash your tomatoes and zucchini, then cut the cherry tomatoes in half. If your baby zucchinis are a little large, cut them in half. But, if you’re using regular zucchini, cut them into spears (somewhere between a carrot stick and a dill pickle in terms of size and shape). Personally, I prefer baby zucchini, if possible, because it saves me a step (and they’re cute).
Step 3
Next, arrange your vegetables in the pan around your salmon pieces, top with the pistachio nut meats, drizzle the olive oil and balsamic vinegar on top of the salmon and then sprinkle your seasoning over everything.
Step 4
Put the entire pan in your oven and bake 13-15 minutes (or until the salmon is cooked in the middle).
Step 5
Plate and enjoy! I serve this dish with a side of seasoned cauliflower rice, but you can pair it with anything you like.
Easy peasy, right? It’s one of my favorite recipes!
Expert Tips
- My One Pan Pistachio Salmon calls for baby zucchini, which I can typically find at a nearby store. But if you can’t, you can substitute regular zucchini cut into spears.
- Did you know that your grocer’s meat department will cut your salmon filets for you? Take advantage of this service!!
- When it comes to the pistachios, if you can’t find unsalted, then omit the 1/4 tsp salt the recipe calls for or just add a dash of salt.
- Maybe you prefer your zucchini on the crisper side. If so, you can keep the pieces larger. Whereas if you prefer the zucchini softer, you can make your pieces smaller.
Looking for More Tasty Recipes?
Along with this one pan pistachio salmon, here are a few of my other favorite recipes right now:
- Red Thai Curry Gnocchi – another fast and easy recipe! It’s dairy-free and gluten-free (be sure to use gluten-free gnocchi). It’s also vegan, but it’s delicious with leftover turkey or chicken added.
- Chorizo Sweet Potato Kale Hash – this make ahead breakfast is a bit of an obsession for me right now. I could eat this dish every day (for breakfast or dinner), and I always have it up my sleeve when guests visit.
- Candied Jalapeno Salmon Tacos with Strawberry Avocado Salsa – these are my favorite tacos. EVER.
Make sure you FOLLOW ME on Facebook, Instagram and Pinterest for more yummy recipe ideas!
And PIN/save this recipe and make it. If you do, please let me know – that truly makes my day!!!
| Servings |
|
- 1.5 pounds fresh salmon
- 12 oz. baby zucchini (or the equivalent of regular zucchini)
- 1 cup cherry tomatoes (about 20-24)
- 1/3 cup unsalted pistachio nutmeats (pieces and halves)
- 1 Tbsp extra virgin olive oil
- 1 Tbsp balsamic vinegar
- 1/4 tsp sea salt (don't add if using salted pistachios)
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
Ingredients
|
|
- Preheat oven to 425 degrees F
- Cut salmon into 3-4 pieces and place skin down in large cast iron skillet or baking dish
- Cut cherry tomatoes in half; if baby zucchini is large, cut them in half; if using regular zucchini, cut into "spears" (somewhere between a carrot stick and a pickle spear in terms of size)
- Add tomatoes and zucchini around salmon in pan, then top with pistachios
- Drizzle the olive oil and balsamic vinegar on top of the salmon pieces
- Add the seasoning to all of it
- Put in oven for 13-15 minutes (or until salmon is cooked in the center)
© Kitchen Gone Rogue. www.kitchengonerogue.com
Leave a Reply