Pistachio-Crusted Salmon
with Parmesan roasted cauliflower and peas
Prep & Cook Time: 60+ min.
Cook Within: 3 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Fish, Tree Nuts
Chef
Jimmy Cababa
In Your Box (serves 2)
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1 oz. Grated Parmesan
- 5 oz. Peas
- 8 oz. Cauliflower Florets
- ½ oz. Dijon Mustard
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¾ oz. Roasted Pistachios
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12 oz. Salmon Fillets
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories597
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Carbohydrates17g
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Fat36g
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Protein48g
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Sodium1373mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare The Ingredients
Cut cauliflower florets into 1” pieces. Coarsely chop nuts
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2 Roast The Cauliflower
Place cauliflower on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt and a pinch of pepper. Massage oil into cauliflower. Spread into a single layer and roast in hot oven until tender, 16-20 minutes. While cauliflower cooks, prepare salmon.
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3 Cook The Salmon
Pat salmon fillets dry, and season flesh side with ¼ tsp salt and a pinch of pepper. Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes. Transfer to prepared baking sheet, seared side up. Top evenly with dijon mustard and chopped pistachios. Roast until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes. Reserve pan, no need to wipe clean.
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4 Cook The Peas
In the same pan over medium heat, add peas and cook 1-2 minutes. Transfer to a bowl with the cauliflower
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5 Finish The Dish
Plate dish as pictured on front of card, topping vegetables with parmesan. Bon appétit!
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