Pistachio Crusted Salmon Sheet Pan 

Servings: 3-4
Time Spent: 1 hr

INGREDIENTS:

5-6 red potatoes 
4 salmon filets, skin removed 
1 bundle asparagus 
Salt
Pepper
Garlic powder 
Parsley
Olive oil
⅓ cup pistachios (shells removed)
⅓ cup panko bread crumbs
½ lemon 
Parmesan cheese (shredded)

INSTRUCTIONS:

  1. Preheat the oven to 375 F. Grease a baking sheet and set aside. 
  2. Rinse potatoes and dice. Add to the baking sheet and cover with olive oil. Season with approx 1 tsp of garlic powder, salt, pepper, and parsley. Spread evenly on sheet, mixing in seasonings. Bake for 25 minutes. 
  3. While potatoes are baking, trim ends off of asparagus and set aside. Add ⅓ cup pistachios to a food processor or blender until chopped. Add to a flat bowl or dish and mix with ⅓ cup panko breadcrumbs and your preferred amount of salt and pepper. Spray or cover salmon filets with olive oil and dip into pistachio mixture until both sides are evenly covered. Set aside until potatoes have finished baking.
  4. Once potatoes have baked for 25 minutes, remove from the oven and push to one side of the baking sheet. Add asparagus and cover with olive oil, salt, and pepper. Add salmon filets to the baking sheet. Squeeze juice of ½ lemon over asparagus and salmon filets. Sprinkle parmesan cheese onto salmon filets. Bake for an additional 25 minutes. 
  5. Remove from the oven, check that your salmon is flakey and baked through, and enjoy!