Pistachio Baked Salmon

One pan meals are not only convenient, but also extremely delicious! And that’s exactly what you’re getting with this baked salmon. Ready to eat in twenty-five minutes, this recipe combines salmon, raw pistachios, baby zucchini, and cherry tomatoes for an easy, nutrition packed meal that everyone is guaranteed to love!

And I love serving this over rice, especially one that can be cooked in the Instant Pot!

If you’re looking for salmon dinner ideas, look no further! This oven baked salmon is one of my absolute favorite meals and is over the top in flavor! It’s quick to make and is the perfect weeknight meal. This is a win-win for anyone who love baked salmon!

Why This Recipe Works

• The secrets in the sauce,
• Ready and on the table in under 30 minutes,
• Baked with raw pistachios and baby zucchini, it’s made in one pot which means minimal prep and easy cleanup!
• Brimming with flavor, this salmon is juicy, flaky, and oh so amazingly flavorful!

Ingredients

Sometimes, the simplest recipes with only a few key ingredients are the best, and this salmon dish falls into that category. The secret truly is in the sauce. I use a flavored balsamic vinegar and a flavor infused extra-virgin olive oil.

Paired with the smoked paprika, garlic powder, and natural omega 3 oils from the salmon, it really does puts the flavor over the top!

Step-by-Step Recipe Instructions

It should only take 10 minutes to pull this dish together before you put it in the oven. Easy or not, I’m going to walk you through it step-by-step!

Step 1

I like to make this salmon in my large cast iron skillet, but any baking dish or large skillet will work just fine. If you didn’t have the butcher cut the salmon for you, do that now. Expert Tip: Using kitchen scissors makes this task and so many others much easier.

Preheat the oven to 425°F. Next, place the salmon in an oven safe dish with the skin side down.

Step 2

Wash the cherry tomatoes and zucchini, then cut the cherry tomatoes in half. If the baby zucchinis are a little large, cut them in half. If you’re using regular zucchini, cut them into spears (somewhere between a carrot stick and a dill pickle in terms of size and shape). Personally, I prefer baby zucchini, if possible, because it saves me a step (and they’re cute).

Step 3

Next, arrange the vegetables in the dish around the salmon pieces and then top with pistachio nuts. Drizzle the extra-virgin olive oil and balsamic vinegar on top of the salmon and then sprinkle the seasonings over all ingredients.

Step 4

Place the entire dish in the oven and bake for 13-15 minutes (or until the salmon is cooked in the middle).

Step 5

Once done, remove the dish from the oven and let rest for 3 minutes. From there, you’re ready to serve! Like I mentioned earlier, I love this dish with rice, but you can also pair it with these herb roasted garlic potatoes!

I told you it was easy to make!

It’s truly one of my all time favorite baked salmon fillet recipes.

Expert Tips

• This recipe calls for baby zucchini, which I can typically find at my local grocery store. But if you can’t find them, just substitute regular zucchini cut into spears.
• Did you know that your  grocer’s meat department will cut your salmon filets for you? Take advantage of this service!!
• If you can’t find unsalted pistachios, then omit the 1/4 tsp salt the recipe calls for or just add a dash of salt.
• If you prefer your zucchini on the crisper side, just keep the pieces larger when your cutting them. Whereas if you prefer the zucchini softer, you can cut the pieces smaller.

Looking for More Tasty Recipes?

Along with this one pan baked salmon, here are a few of my other favorite recipes:

• Red Thai Curry Gnocchi – another fast and easy recipe! It’s dairy-free and gluten-free (be sure to use gluten-free gnocchi). It’s also vegan, but it’s delicious with leftover turkey or chicken added.
• Chorizo Sweet Potato Kale Hash – this make ahead breakfast is a bit of an obsession for me right now. I could eat this dish every day (for breakfast or dinner), and I always have it up my sleeve when guests visit.
• Candied Jalapeno Salmon Tacos with Strawberry Avocado Salsa – these are my favorite tacos. EVER.
• Pan Seared Salmon with Cucumber Salsa – another salmon meal idea that is done in less than 20 minutes!

Oven baked salmon has never been easier and I know you’re going to love this recipe! If you made it, give it a star review! I love hearing from my readers and I can’t wait to hear how this recipe turned out for you!

Pistachio Baked Salmon

One pan meals are not only convenient, but also extremely delicious! And that's exactly what you're getting with this baked salmon. Ready to eat in twenty-five minutes, this recipe combines salmon, raw pistachios, baby zucchini, and cherry tomatoes for an easy, nutrition packed meal that everyone is guaranteed to love!

5 from 8 votes

Print Pin Rate

Course: Main Course

Cuisine: Fish

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 servings

Calories: 360kcal

Author: Kelly Kirkendoll

Ingredients

• 1.5 lbs fresh salmon
• 12 ounces baby zucchini, (or equivalent of regular zucchini)
• 1 cup cherry tomatoes, halved (about 20-24)
• 1/3 cup unsalted pistachio nuts (unshelled, pieces and halves)
• 1 Tablespoon extra-virgin olive oil
• 1 Tablespoon balsamic vinegar
• 1/4 teaspoon sea salt, (don't add if using salted pistachios)
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon smoked paprika

Instructions

• Preheat oven to 425°F
• Cut salmon into 3-4 pieces and place skin down in large cast iron skillet or baking dish
  
• Cut the cherry tomatoes in half, rinse, and set aside.
• Rinse the baby zucchini and set aside.
• Add the tomatoes and zucchini around the salmon in the pan, then top with pistachios.
• Drizzle the extra-virgin olive oil and balsamic vinegar on top of the salmon pieces.
• Add the remaining seasoning and gently stir to combine.
• Place the dish in the oven uncovered and bake for 13-15 minutes (or until salmon is done in the center).

Notes

• I prefer to use a flavored balsamic vinegar and a flavor infused extra-virgin olive oil in this recipe. It really helps enhance the flavor in this dish!
• This recipe calls for baby zucchini, which I can typically find at my local grocery store. But if you can't find them, just substitute regular zucchini cut into spears.
• Did you know that your  grocer's meat department will cut your salmon filets for you? Take advantage of this service!!
• If you can't find unsalted pistachios, then omit the 1/4 tsp salt the recipe calls for or just add a dash of salt. 
• If you prefer your zucchini on the crisper side, just keep the pieces larger when your cutting them. Whereas if you prefer the zucchini softer, you can cut the pieces smaller.

Nutrition

Calories: 360kcal | Carbohydrates: 8g | Protein: 38g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 228mg | Potassium: 1408mg | Fiber: 2g | Sugar: 2g | Vitamin A: 755IU | Vitamin C: 37.8mg | Calcium: 53mg | Iron: 2.7mg

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Update Notes: This post was originally published in January 2019, but was re-published with updated step-by-step instructions, pictures, and tips in May 2020.