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Sheet Pan Salmon
This Pistachio Crusted Sheet Pan Salmon is unforgettably delicious: juicy, rich, perfectly cooked salmon under a crunchy, golden-brown topping of pistachios, breadcrumbs, and fresh herbs. I’ve been dreaming about recreating this ever since Gail Simmons made it for me and Jamika Pessoa on The Good Dish!
I am also making some garlicky Coriander-Butter Potatoes with lemon to round out the meal, but a nice side salad would be lovely and fresh, too. You know I love any sheet pan dish — easy cleanup, maximum flavor, minimal effort, and feeds a crowd! Plus, she plates up very pretty…perfect for summer lunch or supper!
Enjoy!
Sheet Pan Salmon
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!
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