An elegant dinner to ring in spring!
1 cup Chopped pistachios
1/2 cup Panko breadcrumbs
2-3 tablespoons Unsalted butter, melted
Kosher salt, to taste
1/2 pound Baby yukon gold potatoes, halved
1 pound Asparagus, ends trimmed, cut in half on the bias
1 bunch Scallions, ends trimmed, cut in half on the bias
1 Lemon, sliced
2-3 tablespoons Extra-virgin olive oil, divided
1/4 cup Unsalted butter, softened
2 tablespoons Fresh tarragon, chopped
1 teaspoon Lemon zest
4 (4-ounce) Skin-on salmon filets (1-pound total)
2 tablespoons Fresh mint, chopped for garnish
For the Breadcrumb Mixture:
In a small bowl combine the pistachios and breadcrumbs. Drizzle over melted butter and toss to coat. Season with salt and set aside.
For the Sheet-Pan Salmon:
Preheat the oven to 400ºF.
Toss the potatoes with 2 tablespoons of olive oil and season with salt and pepper. Place on a baking sheet. Roast for 15 to 20 minutes.
Meanwhile, in a small bowl combine the butter, tarragon, and lemon zest and season again with salt and pepper. Mix until a paste forms.
Season the salmon fillets with salt and pepper and brush the herbed butter over each piece of fish. Evenly divide the pistachio-panko mixture between each salmon fillet, pressing to adhere.
Toss the asparagus, scallions and lemon slices in a large bowl with remaining olive oil, salt and pepper.
Remove the potatoes from the oven, they should be par-cooked and lightly golden.
Add the salmon pieces to the baking sheet along with the vegetable mixture. Evenly spread the veggies around the salmon.
Place in the oven to roast for another 15 minutes until the salmon has cooked through, nut-topping is golden, and potatoes and asparagus tender.
Serve garnished with torn fresh mint.
Spring is just around the corner which means a beautiful batch of produce is about to emerge! This means dinner is about to get ever more delicious! With panko and pistachio breadcrumbs, spring vegetables, and a beautiful salmon filet, this dish is perfect for those refreshing nights this spring!
Prep Time: 15 minutes
Cook Time: 35 minutes