Panko & Pistachio Crumbed Baked Salmon

By The Lebanese Plate · 45 min

Ingredients

Instructions

1. Preheat the oven to 200°C and line a large baking tray with parchment paper.
2. Toss the diced pumpkin, cauliflower, sliced carrots and diced potatoes with the olive oil, 1 tablespoon of honey, 1/2 teaspoon Italian herbs, 1/4 teaspoon paprika, 1/4 teaspoon garlic powder, salt and pepper.
3. Spread the seasoned vegetables on the lined tray and roast for 30 minutes, tossing them halfway through.
4. Meanwhile, mix the remaining honey and the Dijon mustard in a small bowl until well combined. Set aside.
5. In another bowl, combine the panko, chopped pistachios, the remaining Italian herbs, paprika and garlic powder. Season with salt and pepper.
6. Take the vegetables out, toss them and push them to the sides of the tray. Place the salmon fillets in the middle and brush the honey-mustard mixture generously over each one.
7. Press the pistachio crumb onto the top of each fillet so it coats evenly.
8. Lower the oven to 180°C, return the tray and roast for 12 to 14 minutes, until the salmon is cooked through.
9. Take out and rest for a few minutes before serving.

Summarized from The Lebanese Plate's video. Watch it for the details.

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