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Maple Dijon Pistachio Crusted Salmon with Spring Veggies

This Maple Dijon Pistachio Crusted Salmon is a delicious and easy sheet pan meal! It comes together in just 20 minutes using minimal fresh ingredients. This meal is gluten free, daily free, and paleo!

Prep Time

        Prep time: 5 minutes
        Cook time: 15 minutes
        Yield: Serves 4


    •    1/2 tsp sea salt
    •    1 tbsp lemon garlic
    •    2 tbsps maple syrup
    •    2 tsps Dijon mustard
    •    1 clove minced garlic
    •    4 x 6 oz salmon fillets
    •    12-14 asparagus stalks
    •    3 tbsps olive oil, divided
    •    3/4 cup shelled pistachios
    •    12 oz package broccoli florets


  1. Preheat your oven to 400 degrees.
  2. Place the salmon fillets skin-side down on a parchment lined baking sheet.
  3. Place the asparagus stalks and broccoli florets around the salmon fillets and drizzle them with 1 tbsp of the olive oil. Sprinkle them with some salt and pepper.
  4. Add the 3/4 cup pistachios to a plastic bag and use a hammer or meat tenderizer to crush them into pieces.
  5. In a small bowl, whisk the remaining 2 tbsp olive oil, 2 tbsp maple syrup, 1 clove minced garlic, 1 tbsp lemon juice, 2 tsp dijon mustard, and 1/2 tsp salt.
  6. Add the crushed pistachios to the mixture and stir. Top each salmon fillet with some of the maple dijon pistachio mixture.
  7. Bake the sheet pan for 14-15 minutes, until the salmon flakes easily with a fork. Let it rest for 5 minutes before serving. Enjoy!

This great family recipe is thanks to Mary's Whole LIfe at


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