Kitchen Gone Rogue

One Pan Pistachio Zucchini Salmon

With this One Pan Pistachio Salmon, dinner is done in about twenty-five minutes, including the ten minutes of prep time. Bonus: there’s only one pan to clean! This recipe combines salmon, pistachios, baby zucchini and tomatoes for an easy, flavor-packed nutritious meal that’s gluten-free, dairy-free, low carb, paleo, whole30-compliant and keto-compliant.

CourseMain Dish
CuisineDairy-Free, Gluten-Free, Ketogenic, Paleo, soy-free

Ingredients

1.5pounds fresh salmon
12oz. baby zucchini(or the equivalent of regular zucchini)
1cup cherry tomatoes(about 20-24)
1/3cup unsalted pistachio nutmeats(pieces and halves)
1Tbsp extra virgin olive oil
1Tbsp balsamic vinegar
1/4tsp sea salt(don’t add if using salted pistachios)
1/4tsp black pepper
1/4tsp garlic powder
1/4tsp onion powder
1/4tsp smoked paprika

Instructions

Preheat oven to 425 degrees F
Cut salmon into 3-4 pieces and place skin down in large cast iron skillet or baking dish
Cut cherry tomatoes in half; if baby zucchini is large, cut them in half; if using regular zucchini, cut into “spears” (somewhere between a carrot stick and a pickle spear in terms of size)
Add tomatoes and zucchini around salmon in pan, then top with pistachios
Drizzle the olive oil and balsamic vinegar on top of the salmon pieces
Add the seasoning to all of it
Put in oven for 13-15 minutes (or until salmon is cooked in the center)

Recipe Notes

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