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Lemon + Horseradish Crusted Salmon

If there’s anything we can convey to you about this dish tonight, it’s this: DO NOT. We repeat, DO NOT forget the pistachios. How could you forget about those magical savory sprinkles? They add the perfect salty crunch, assorted atop your mountain of herby rice pilaf, roasted rainbow carrots, and slammin’ salmon. Forgetting the pistachios on top is like forgetting the spoon to your ice cream—like, heck, you’re still gonna enjoy it of course, even if you scoop it with your hands, but wouldn’t life be better with a spoon (pistachio topping??) Hope that made sense. Enjoy your salmon, peeps. And pistachios 🙂 

What’s in your bag:

  • Crusted salmon
  • Rice pilaf
  • Rainbow carrots
  • Pistachios

What you’ll need from home:

  • Aluminum foil-lined sheet tray
  • Saute pan, 1 tbsp oil (optional)
  • Microwave safe bowl (optional)

Total prep time: 10 minutes


The Salmon + Carrots

  1. Preheat the oven to 375F.
  2. Put the salmon crust up on one side of an aluminum foil-lined sheet tray. Put the rainbow carrots on the other side. 
  3. Pop the whole tray in the oven for 7-9 minutes, ‘til the salmon is warmed through and the carrots are nice and roasty toasty.

The Pilaf

Two options here:

Option #1: (Recommended) Get a saute pan hot with a  tablespoon of oil over medium heat.  Pop in the pilaf and toss ‘til hot and a little crispy, just a few minutes.

Option #2: Put the rice in a microwave safe bowl. Heat it for 3 minutes. 

Plating time! Put the salmon on a plate and the pilaf and carrots on the side. Sprinkle the pistachios all over so you get a nice surprising bite every time you scoop up one of the other components. It’s just a kind of yummy, pistachio sneak attack type of night.

And that’s it! Dinner solved, dinner served. #weareWECO

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