Life has been pretty busy lately. Between juggling work and a teething baby, the last thing I want to do is cook some complicated dinner when I get home. However, I also don’t want to eat greasy takeout or a boring freezer meal.
Enter, my freezer full of frozen salmon. Salmon cooks quickly but feels fancy. Perfect for a crappy weekday after sitting in rush hour traffic. Toss together some pistachios and panko – both pantry staples in my house – and this dish goes to another level.
4 Salmon filets
1/4 cup chopped pistachios
1 lemon, zested and juiced
1/3 cup panko bread crumbs
4 cups brussels sprouts, halved
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
salt & pepper to taste
Pre-heat oven to 400 degrees.
Begin by tossing the halved brussels sprouts in olive oil, salt and pepper. Spread out on a sheet pan and roast in the oven for 20 minutes or until tender.
While the brussels sprouts cook you can focus on your salmon. To make the topping, combine the pistachios, panko and lemon zest. Salt and pepper to taste. Pour topping over the salmon filets, pressing it on lightly.
Heat a skillet over medium heat and begin cooking your salmon, skin side down. Cook on the stove for about five minutes then transfer the pan into the oven to finish. About another five minutes or until it is cooked to your liking. I prefer mine a bit more well done than most.
Once the brussels sprouts are tender, remove from oven and toss in lemon juice and grated Parmesan.
Serve salmon with the brussels sprouts.