Pistachio Salmon with Sauteed Potatoes & Mushrooms
Servings 4
Calories 441kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 441kcal | Carbohydrates: 44g | Protein: 24g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 497mg | Fiber: 5g | Sugar: 18g