Sheet Pan Salmon

pistachios

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and a similar crunch.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast is lower in calories and adds a cheesy flavor.

Preheat the oven to 400°F (200°C).

Scrub the potatoes to remove dirt, then cut them in half or quarters for more surface area.

In a bowl, toss the potatoes with 2 tablespoons of crushed coriander, 3 tablespoons of melted butter, salt, and a few scrunches of black pepper.

Smash 3 cloves of garlic, chop them, and add to the potatoes, mixing everything together with your hands to coat the potatoes evenly.

Place the potatoes on a sheet pan, ensuring they are not overcrowded to avoid steaming.

Put the potatoes in the preheated oven for 20 minutes to start cooking.

While the potatoes are cooking, prepare the salmon by chopping scallions to sprinkle over the potatoes halfway through roasting.

In a food processor, pulse 1 cup of pistachios until roughly chopped, being careful not to over-process them into a paste.

In a bowl, combine the chopped pistachios with ½ cup of gluten-free seasoned breadcrumbs, 2-3 tablespoons of melted butter, and a pinch of salt, mixing until slightly sticky but not greasy.

Remove the potatoes from the oven after 20 minutes and sprinkle the chopped scallions over them before returning to the oven for another 20 minutes.

While the potatoes finish cooking, prepare the salmon fillets by spreading a layer of butter and mustard on top, then press the pistachio-breadcrumb mixture onto the salmon to adhere.

Place the salmon on the sheet pan with the potatoes and bake for an additional 15 minutes, or until the salmon is cooked through and flakes easily with a fork.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens