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Introducing an easy One-Pan Salmon Dinner that is elegant enough to serve to guests at a dinner party! It checks all the boxes: healthy, satisfying, vibrant, surprisingly simple to make, and just GORGEOUS! The salmon is coated in an addicting golden, crunchy pistachio crust, and then nestled over a bed of colorful, caramelized vegetables. Everything cooks together on a single baking sheet, without sacrificing flavor and making clean-up a breeze.
This salmon dinner is packed with protein and omega-3s, surrounded by caramelized quick veggies that are just as nutrient-rich as they are delicious. Pistachios add more healthy fats and a satisfying crunch, while the roasted garlic, shallots, and cherry tomatoes infuse the entire dish with a deep, savory flavor.
Because fish cooks quickly, salmon dinners are ideal when you are short on time. The key to designing balanced one-pan salmon dinners, is to select quick cooking veggies like asparagus, corn, tomatoes and shredded cabbage.
Why You’ll Love this Pistachio Crusted Salmon Dinner
- One pan, zero stress — Everything cooks together, so you get a balanced meal with minimal cleanup.
- Full of texture — The flavorful crunchy pistachio topping adds a ton of flavor and contrasts perfectly with the tender salmon and soft, roasted veggies.
- Nutrient-packed — Loaded with healthy fats from olive oil and pistachios, protein from the salmon, and fiber from the veggies.
- Visually stunning — Bright cherry tomatoes, purple cabbage, and golden salmon make this dish look as good as it tastes.
Ingredients
Asparagus — Adds a tender crunch. Slice into bite-sized pieces so they roast evenly.
🍅 Cherry Tomatoes — Adds sweetness and caramelizes beautifully in the oven.
Purple cabbage — Offers a slightly peppery bite and holds up well to roasting, adding color and crunch.
Shallots — Quick cooking shallots are mild, sweet and they just melt into the dish.
🧄 Garlic — Grated for ease and even distribution. Garlic gives everything a warm, aromatic base.
🌽 Frozen corn — Adds a pop of sweetness and color.
🫒 Olive oil — Helps the veggies roast to golden perfection while bringing in those heart-healthy fats.
Paprika & onion powder — A simple, savory spice mix that enhances all the natural flavors without overpowering.
Salmon filet — Rich in omega-3s and protein, salmon makes this dish feel indulgent while still being healthy.
Panko breadcrumbs — Creates a light, crispy layer on top of the salmon.
Pistachios — Finely chopped for a buttery, nutty crunch. Packed with antioxidants and healthy fats.
🍯Honey — Balances the richness with a touch of sweetness.
Fresh parsley — Brings brightness to the crust and the finished dish.
How to Make One-Pan Pistachio Crusted Salmon and Veggies
To make this one-pan wonder, start by preheating your oven to 375°F. Grab a large parchment—or silicone-lined baking sheet and pile on your prepped veggies: chopped asparagus, halved cherry tomatoes, thinly sliced cabbage and shallots, grated garlic, and a handful of frozen corn. Sprinkle on the salt, paprika, onion powder, and parsley, then drizzle with olive oil and toss everything to coat.
🪄Recipe Tips
Chop the pistachios finely: Pulse in a food processor for an even, crumbly texture that sticks well to the salmon and crisps up beautifully.
Use pre-chopped veggies to save time: Grab pre-shaved cabbage, trimmed asparagus, or even a frozen veggie mix to make this recipe even faster.
Next, place your salmon filet right on top of the veggie bed. In a small bowl, mix together the panko, pistachios, honey, olive oil, parsley, salt, and pepper until it forms a moist, crumbly mixture. Press that delicious pistachio crust all over the top of the salmon.
Pop the whole tray into the oven and bake on the middle rack for about 23 minutes, or until the salmon is cooked to your liking and the topping is golden and crisp.
Now just take a deep breath and pat yourself on the back for pulling together a colorful, flavor-packed salmon dinner in about 30 minutes! How easy was that?!
🪄Recipe Tip
Use a food thermometer: If you’re not a fan of slightly pink salmon consider using a thermometer to ensure you don’t overcook your fish. Overcooked, dry salmon is a total buzz kill. Salmon is considered fully cooked when it has an internal temp 145º HOWEVER, because the salmon continues to cook out of the oven, I’d remove it when it has an internal temperature of 140ºF.
Variations
Add more quick-cooking veggies: Diced bell peppers, zucchini, peas or broccolini would work great.
Make it a full meal: For a gluten-free starch, mix in cannellini beans or serve with a gluten-free grain like rice or quinoa.
Add citrus zest: For an extra pop of flavor, mix a little lemon into the pistachio crust or squeeze a bit of lemon juice over the fish after it’s finished cooking.
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Pin ItSubstitutions
- Gluten-free option: Swap panko with gluten-free breadcrumbs. My favorite brand is Aleias gluten-free panko breadcrumbs.
- No pistachios? Try walnuts or raw almonds instead.
- Not a fan of Salmon? Swap salmon with cod or halibut (cook times may vary depending on the thickness of the fish)
Best Served With
Because this salmon dinner is light, a hearty appetizer would balance the meal out nicely especially if you serving it for a dinner party. Here are a few options.
- Roasted Pepper Bruschetta
- Cucumber and Burrata Salad
- Lentil Salad
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 2 days. The salmon is great served cold over greens or gently reheated in the oven at 300°F for about 10 minutes. If the crust softens, give it a quick broil to crisp it up again.
Common Questions
Can I use salmon fillets instead of a whole filet?
Absolutely! Just divide the pistachio topping evenly between the fillets and bake as directed.
What’s the best substitute for pistachios?
If you don’t have pistachios on hand, raw almonds, walnuts, or even pecans work great. Just make sure to chop them finely so they adhere well to the salmon.
How do I know when the salmon is done?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. Remember that the fish will continue to cook out of the oven, so you may want to remove it from the oven when it has an internal temperature of 140ºF.
One-Pan Pistachio Crusted Salmon
Ingredients
Vegetables
- 1 bundle of asparagus sliced into 1/2 inch pieces
- 10 ounces cherry tomatoes cut in 1/2
- 1/4 purple cabbage sliced thin
- 2 shallots sliced thin
- 3 garlic cloves grated
- 1 cup frozen corn
- 3/4 tsp salt
- 2 tsp sweet paprika
- 1 tsp onion powder
- 2 tbsp fresh or dry parsley
- 3 tbsp olive oil
Pistachio Crusted Salmon
- 1 cup panko bread crumbs
- 1 cup pistachios finely chopped
- 2 tbsp honey
- 1/4 cup olive oil
- 2 tbsp fresh parsley chopped
- 3/4 tsp salt
- 1/2 tsp pepper
- 3 lb salmon fillet
Instructions
One-Pan Pistachio Crusted Salmon and Veggies
- Preheat oven to 375F.
- Add all the veggies to a parchment or silicon-lined baking sheet.
- Season with salt, paprika, onion powder, and parsley then coat veggies in 3 tbsp olive oil.
- Place the salmon on top of the bed of veggies.
- Add all of the pistachio topping ingredients to a medium-sized bowl and mix well.
- Top the salmon with the pistachio mixture.
- Bake on the middle rack for 23 minutes or until the salmon is cooked to your liking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
