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SideChef
Recipes
Gluten-Free
Sheet Pan Pistachio Salmon with Apple Honey Salad
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21 INGREDIENTS • 16 STEPS • 1HR

Sheet Pan Pistachio Salmon with Apple Honey Salad

Recipe

5.0

9 ratings
Rosh Hashanah dinner is a time to come together to celebrate and eat! This recipe is a whole meal that is simply the easiest to prepare. This sheet pan pistachio crusted salmon takes an hour to make with the salmon's allergy-friendly pistachio coating, served with a fun Apple and Honey Salad - this dish will be an instant holiday classic or even a simple but delicious weeknight dinner!
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Rosh Hashanah dinner is a time to come together to celebrate and eat! This recipe is a whole meal that is simply the easiest to prepare. This sheet pan pistachio crusted salmon takes an hour to make with the salmon's allergy-friendly pistachio coating, served with a fun Apple and Honey Salad - this dish will be an instant holiday classic or even a simple but delicious weeknight dinner!
author_avatar
Joy Nemerson at SideChef
Hi, I'm Joy! When I’m not developing recipes or producing SideChef content I explore entomophagy aka I EAT BUGS! I cook “Uncomfortable Comfort Food” -See GetBuggie on IG for more!
https://www.sidechef.com

1HR

Total Time

$8.78

Cost Per Serving

Ingredients

Servings
4
us / metric
Salmon Fillet
4
(6 oz)
Salmon Fillets
Baby Carrots
10
Baby Carrots
stem attached
Sweet Potato
3
Sweet Potatoes
Shelled Pistachios
2 cups
Shelled Pistachios, divided
Lemon
4
Lemons, freshly squeezed
3/4 cup juice per 4 servings
Honey
1/3 cup
Honey
Dijon Mustard
4 Tbsp
Dijon Mustard
Garlic
3 cloves
Garlic
Dried Apricot
1/2 cup
Dried Apricot
Brown Sugar
1 1/2 Tbsp
Brown Sugar
Honey Apple Salad
Salad Greens
to taste
Salad Greens
4-6 oz
Green Apple
3
Green Apples, washed
Salt
to taste
Salt
Honey
4 Tbsp
Honey, divided
Apple Cider Vinegar
4 Tbsp
Apple Cider Vinegar
Olive Oil
1/3 cup
Olive Oil
Pomegranate Juice
1/2 cup
Pomegranate Juice
Dijon Mustard
1 Tbsp
Dijon Mustard
Ground Black Pepper
to taste
Ground Black Pepper
Feta Cheese
to taste
Feta Cheese
Pomegranate Seeds
to taste
Pomegranate Seeds
optional

Nutrition Per Serving

VIEW ALL
Calories
1129
Fat
53.9 g
Protein
50.4 g
Carbs
117.2 g
Love This Recipe?
Add to plan
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Sheet Pan Pistachio Salmon with Apple Honey Salad
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author_avatar
Joy Nemerson at SideChef
Hi, I'm Joy! When I’m not developing recipes or producing SideChef content I explore entomophagy aka I EAT BUGS! I cook “Uncomfortable Comfort Food” -See GetBuggie on IG for more!
https://www.sidechef.com

Author's Notes

I used Sweet Potatoes, Carrots, and Apricots in this recipe - reminiscent of tsimmes an Ashkenazi Jewish sweet root vegetable mash. However, feel free to sub in vegetables of your choice! Cooking times may vary.

If you have some picky guests at your table, you can also sub in chicken for the salmon, however I recommend marinating in the lemon-mustard mixture for at least 30 minutes before coating.

Cooking Instructions

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step 1
Preheat Oven to 375 degrees F (190 degrees C).
step 2
Peel and chop Sweet Potatoes (3) into 1-inch thick rounds.c Mince the Garlic (3 cloves).
step 3
Roughly chop Shelled Pistachios (1 cup).
step 4
In a food processor processes Shelled Pistachios (1 cup) until a coarse, powdery mixture forms. Mix powder with roughly chopped pistachios. Place in a wide bowl or plate and set aside.
step 5
In a mixing bowl combine Honey (1/3 cup) and juice from Lemons (4). Divide evenly between two large bowls.
step 6
In one bowl, place Dijon Mustard (4 Tbsp) and garlic and mix to combine.
step 7
In the other bowl place the Sweet Potatoes, Baby Carrots (10), and Dried Apricot (1/2 cup) and toss to coat. Add Brown Sugar (1 1/2 Tbsp) and toss again.
step 8
Coat the Salmon Fillets (4) in the mixture and then press it into the pistachios to coat it as you would breadcrumbs.
step 9
Distribute the vegetables on a parchment or foil-lined baking sheet. Lay the coated Salmon on top. Season the tray with Salt (to taste) and Ground Black Pepper (to taste).
step 10
Bake for 15-20 minutes or until fish is opaque.
step 11
Remove the fish from the tray and continue cooking the vegetables until tender about 10-15 more minutes. (Cover salmon with foil to keep it warm).
step 12
Thinly slice Green Apples (3).
step 13
Toss in Honey (1 1/2 Tbsp) and Salt (to taste) and set aside.
step 14
Prepare your dressing in a sealable container, combine the Pomegranate Juice (1/2 cup), Honey (2 1/2 Tbsp), Dijon Mustard (1 Tbsp), Apple Cider Vinegar (4 Tbsp), and Olive Oil (1/3 cup). Shake to combine.
step 15
Before serving toss apples with Salad Greens (to taste), dress with 1/2 of dressing (or to taste), and garnish with Feta Cheese (to taste). If you want, add some Pomegranate Seeds (to taste) for color.
step 16
Serve the warm salmon with assorted vegetables and salad!

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Tags

Gluten-Free
Fish & Seafood
Healthy
Shellfish-Free
Dinner
Salmon
Salad
Vegetables
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