Pistachio-Crusted Salmon with Roasted Brussels Sprouts

• 8 whole Brussels Sprouts, Or Fewer If Desired
• 1 Tablespoon Olive Oil
• Salt And Freshly Ground Pepper, To Taste
• 18 teaspoons Ground Cumin (optional)
• 8 ounces, weight Salmon Fillet
• 1 Tablespoon Dijon Mustard
• 2 Tablespoons Shelled Pistachios, Finely Chopped Or Ground In A Food Processor/spice Grinder
• 1/4 cups Breadcrumbs

1. 1.
2. Preheat the oven to 450 degrees F/ 230 degrees C. 2.
3. Line a baking sheet with foil.
4. Add Brussels sprouts to baking sheet and toss with olive oil, salt, pepper, and cumin, if using.
5. Roast in the oven for about 10 minutes.
6. 3.
7. Meanwhile, prepare salmon: rub salmon all over with dijon mustard, and sprinkle with salt and pepper.
8. 4.
9. In a small bowl, combine chopped/ground pistachios with breadcrumbs.
10. Add the salmon fillet and toss to coat.
11. 5.
12. Remove Brussels sprouts from the oven and place salmon (skin side down) in between them.
13. If you have extra breadcrumb mixture, sprinkle it over the Brussels sprouts.
14. Return to the oven and cook until Brussels sprouts can be easily pierced with a fork and salmon is opaque throughout, about 10-15 minutes.

brussels, olive oil, salt, ground cumin, fillet, dijon mustard, pistachios, breadcrumbs

Taken from tastykitchen.com/recipes/main-courses/pistachio-crusted-salmon-with-roasted-brussels-sprouts/ (may not work)