Pistachio Crusted Salmon with Brussel Sprouts and Butternut Squash
By Haley Aldoroty
Pistachio Crusted Salmon with Brussel Sprouts and Butternut Squash
By Haley Aldoroty
Yield/Serves:
Serves 2
For the salmon:
- 1 lb salmon - 2x pieces
- 2 tbsp Sur La Table Champagne Dill Mustard
- 2 tsp honey
- 1/4 cup finely chopped raw unsalted pistachios
- ¼ cup panko breadcrumbs
- 1 tsp kosher salt
- 14 oz brussels sprouts, trimmed and quartered
- 2 cups cubed butternut squash cut into ½-inch cubes (approx. 1x small squash)
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Toss the cubed butternut squash and quartered brussels sprouts with olive oil, salt, pepper, garlic powder, onion powder. Spread in a single layer on the Breville Joule Oven baking tray.
In a small bowl, combine the mustard and honey.
In a separate small bowl, combine the chopped pistachios, bread crumbs, and salt.
Pat your salmon dry and spread the mustard evenly over top. Add the pistachio mixture on top of the mustard and press gently to help it stick.
Preheat your Breville Joule Oven to 375F.
Bake the vegetables for 15 minutes.
At the 15 minute mark, remove the tray from the oven, add the salmon, then add it all back into the oven and finish cooking for another 15 minutes until the salmon is cooked through.
In a small bowl, combine the mustard and honey.
In a separate small bowl, combine the chopped pistachios, bread crumbs, and salt.
Pat your salmon dry and spread the mustard evenly over top. Add the pistachio mixture on top of the mustard and press gently to help it stick.
Preheat your Breville Joule Oven to 375F.
Bake the vegetables for 15 minutes.
At the 15 minute mark, remove the tray from the oven, add the salmon, then add it all back into the oven and finish cooking for another 15 minutes until the salmon is cooked through.