Ingredients:

Pistachio-Breadcrumb Mixture:

1 cup pistachios, chopped

1/2 cup gluten-free panko breadcrumbs

2 tablespoons coriander seed, crushed

3 cloves of garlic, roughly chopped

4-6 tablespoons unsalted butter, melted, divided

Kosher salt, to taste

Sheet-pan Salmon & Coriander-Butter Potatoes:

½ pound baby yukon gold, quartered or fingerling potatoes, halved

2-4 tablespoons extra-virgin olive oil

¼ cup unsalted butter, softened

2 tablespoons fresh tarragon leaves

1 bunch scallions, ends trimmed, finely chopped

Zest and juice of 1 lemon

4 (4-ounce) skin-on salmon filets

2 tablespoons fresh mint, finely chopped to garnish

Kosher salt and freshly cracked pepper, to taste

Instructions:

Pistachio-Breadcrumb Mixture:

•In a small bowl, combine the pistachios and breadcrumbs. Drizzle 2-3 tablespoons of melted butter over top, season with salt and toss to combine. Set aside.

Salmon & Potatoes:

•Preheat the oven to 400ºF.

•Place a baking sheet in the oven to get hot. Meanwhile, toss the potatoes with remaining 2-3 tablespoons of melted butter and 2 tablespoons of olive oil and season with salt and pepper. Add garlic, coriander seed and toss to combine. Scatter potatoes in a single layer onto hot baking sheet and roast for 20 minutes. Potatoes will par-cooked and beginning to turn lightly golden.

•Meanwhile, add softened butter, tarragon, half the scallions and the zest of the lemon to a food processor (or chop the tarragon and mix all together in a small bowl) and pulse to combine. Season with salt and freshly cracked pepper to taste.

•Rub just shy of a tablespoon of this butter mixture all over each filet, leaving a bit extra on top (flesh side) of the fish. Press the fish flesh side down into the Pistachio-Breadcrumb Mixture and pack on to form an even crust. Arrange filets skin side up onto a second sheet baking sheet.

•Remove the potatoes from the oven. Scatter remaining scallions overtop and drizzle with a tablespoon or 2 extra olive oil if pan looks dry. Toss to combine and return to the oven with the tray of salmon filets.

•Roast salmon and potatoes for 12-15 minutes until the salmon has cooked through (or to desired doneness). Pistachio-Breadcrumb topping will be crisp and potatoes will be golden brown.

•Serve garnished with fresh mint and a squeeze of fresh lemon juice. Enjoy!