One Pan Pistachio Zucchini Salmon

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.

Print Recipe Pin Recipe

Course Main Dish

Cuisine Dairy-Free, Gluten-Free, Ketogenic, Paleo, soy-free

Servings servings

Calories 1444 kcal

Equipment

1 large skillet

Ingredients

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

Instructions

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)

Notes

Nutrition

Calories: 1444kcalCarbohydrates: 32gProtein: 155gFat: 78gSaturated Fat: 11gPolyunsaturated Fat: 25gMonounsaturated Fat: 35gCholesterol: 374mgSodium: 915mgPotassium: 5684mgFiber: 9gSugar: 9gVitamin A: 3023IUVitamin C: 151mgCalcium: 224mgIron: 11mg

Tried this recipe?Let us know how it was!