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+ servings

Pistachio Salmon with Sauteed Potatoes & Mushrooms

Course Main Course
Cuisine American
Keyword Pistachio Salmon with Sauteed Potatoes & Mushrooms
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 441kcal


  • 1 none cooking spray
  • 12 ounce salmon
  • 1/8 cup maple syrup, pure
  • 2 teaspoon Sriracha sauce
  • 1/4 cup pistachios, unsalted
  • 1/2 tablespoon olive oil
  • 1/4 cup panko (Japanese bread crumbs)
  • 1 teaspoon brown sugar

Serve With

  • 1/2 tablespoon olive oil
  • 2 medium potato, red
  • 2 cup sliced mushrooms, white
  • 1 clove garlic
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper, ground
  • 1 cup grape tomatoes
  • 1/8 cup Parmesan cheese, grated
  • 2 cup blueberries


  • Preheat oven to 375°F. Line baking sheet with foil and spray with cooking spray. Place salmon onto baking sheet.
  • Whisk together maple syrup and sriracha sauce.
  • Crush pistachios using a food processor. Add olive oil, bread crumbs, and brown sugar; pulse a few more times to fully mix together.
  • Pour syrup over salmon, then sprinkle an even amount of pistachio crumbs onto each piece. Press down firmly so the crumbs stick.
  • Bake for 15-20 minutes or until the fish flakes easily when pulled back with a fork.
  • While fish bakes, heat olive oil in a large skillet over medium.
  • Slice potatoes into 1/4 inch slices and add to hot skillet. Cook 3-4 minutes, stirring occasionally.
  • Halve mushroom and mince garlic; add to potatoes. Season with salt and pepper; stir to combine.
  • Halve tomatoes and add to skillet; continue to cook for 3-4 minutes or until potatoes are soft but not mushy. Sprinkle with Parmesan, then remove from heat.
  • Serve fish with potatoes and blueberries on the side.


Calories: 441kcal | Carbohydrates: 44g | Protein: 24g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 497mg | Fiber: 5g | Sugar: 18g