Sheet Pan Mustard Pistachio-Crusted Salmon with Rainbow Veggies
Busy weeknights don’t have to mean compromising on nutrition or flavor. Enter this vibrant sheet pan salmon with rainbow vegetables — a beautifully balanced meal that’s as nourishing as it is eye-catching, and ready in under 30 minutes.
At the heart of this dish is omega-3-rich salmon, topped with a zesty layer of mustard and a crunchy pistachio crust. The mustard adds a bold tang while helping the chopped pistachios stick — bringing texture, heart-healthy fats, and a subtle nuttiness to every bite.
Surrounding the salmon is a medley of colorful seasonal vegetables: summer squash, eggplant, carrots, broccoli — each offering their own fiber, antioxidants, and anti-inflammatory compounds. Roasted together on a single tray, these veggies caramelize beautifully and soak up the citrusy notes of lemon pepper and the richness of olive oil.
Best of all? It’s a one-pan meal — minimal prep, minimal cleanup, and maximum nourishment.
Why You’ll Love This Dinner:
Anti-inflammatory and naturally gluten- and dairy-free
Loaded with fiber, healthy fats, and complete protein
Customizable with your favorite seasonal produce
Ready in 25 minutes at 400°F
Perfect for meal prep or a family-style dinner, this dish is a go-to for anyone craving something wholesome, easy, and deeply satisfying. Pair it with a squeeze of fresh lemon or a side of quinoa if you'd like to make it even more filling.
Healthy eating doesn’t have to be complicated — sometimes all it takes is one pan and a rainbow of real food. Check out my similar salmon and veggies recipe here.
RECIPE
Ingredients:
4 salmon fillets
2 Tbsp mustard of choice (Dijon, stone-ground, or whole grain work well)
1/3 cup chopped pistachios
2 summer squashes, sliced
1 eggplant, sliced
2–3 carrots, cut into sticks
10 broccoli florets
Olive oil, as needed
Lemon pepper, to taste
Pink Himalayan salt, to taste
Instructions:
Preheat the oven to 400°F (200°C).
Place the salmon fillets on a baking tray lined with parchment paper.
Spread a thin layer of mustard over each piece of salmon.
Sprinkle the chopped pistachios evenly over the mustard-coated salmon, pressing lightly to help them stick.
Arrange the sliced vegetables around the salmon on the tray, either as shown in the photo or in any pattern you like.
Drizzle olive oil over the vegetables, and season with lemon pepper and Himalayan salt.
Bake for 25 minutes, or until the salmon is cooked through and the vegetables are tender and lightly golden.
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana