Pistachio-Crusted Salmon with Roasted Brussels Sprouts

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   Preheat the oven to 450 degrees F/ 230 degrees C. 2.

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   Line a baking sheet with foil.

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   Add Brussels sprouts to baking sheet and toss with olive oil, salt, pepper, and cumin, if using.

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   Roast in the oven for about 10 minutes.

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   3.

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   Meanwhile, prepare salmon: rub salmon all over with dijon mustard, and sprinkle with salt and pepper.

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   4.

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   In a small bowl, combine chopped/ground pistachios with breadcrumbs.

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    Add the salmon fillet and toss to coat.

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    5.

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    Remove Brussels sprouts from the oven and place salmon (skin side down) in between them.

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    If you have extra breadcrumb mixture, sprinkle it over the Brussels sprouts.

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    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.

* Per serving · 4 servings · Values may vary.