Pistachio-Crusted Salmon with Mango Jalapeño Salsa and Purple Sweet Potato Mash

This stunning dish brings together a symphony of colors, textures and flavors. Flaky salmon is topped with a crunchy pistachio and panko crust, then baked to perfection. It’s served on a bed of vibrant purple sweet potato mash, alongside charred asparagus and corn and finished with a tangy-spicy mango jalapeño salsa.

Not only is this meal a feast for the eyes, but it’s also packed with nutrients and bold, fresh tastes. The creamy mash balances the bright salsa, while the charred vegetables add a smoky note. Perfect for a special dinner or when you want to impress guests with minimal effort.

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Ingredients

1 unit CornView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 ounce Mango ChutneyView ingredient guideLike ingredientDislike ingredient

2 unit Purple Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. Wash and dry produce. Peel and dice purple sweet potatoes into ½-inch pieces. Finely chop pistachios. Trim and discard woody ends from asparagus; cut into 1-inch pieces. Drain corn. Halve, peel and finely dice shallot (about 2 tbsp). Halve jalapeño lengthwise, remove ribs and seeds, then finely dice (about 2 tbsp). Halve lime.
2. Place sweet potatoes in a medium pot and cover with salted water by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup cooking liquid, then drain. Return sweet potatoes to pot; add 1 tbsp butter and sour cream. Mash until smooth, adding reserved liquid as needed. Keep covered off heat.
3. In a small bowl, combine chopped pistachios, panko, a drizzle of olive oil, salt and pepper. Pat salmon dry; season with salt and pepper. Mound pistachio mixture on top of salmon, pressing to adhere. Lightly oil a baking sheet and place salmon, coated side up. Bake on top rack until crust is golden and salmon is cooked through, 8-10 minutes. (If crust isn’t browning, broil for last minute.)
4. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add asparagus and cook until beginning to soften, 2-3 minutes. Add corn in a single layer; cook undisturbed until charred, 2-3 minutes. Continue cooking, stirring occasionally, until asparagus is tender and corn is charred, 2-3 minutes more. (If corn pops, cover pan.)
5. In a second small bowl, combine diced shallot, diced jalapeño, mango chutney and lime juice. Season with salt and pepper.
6. Divide sweet potato mash among plates and spread into a circle (about ¼ inch thick). Top with salmon and asparagus-corn mixture in separate sections. Spoon mango jalapeño salsa over the top and serve.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute cod or another firm white fish for salmon. Adjust cooking time as needed.

Can I make this recipe dairy-free?

Yes, use a dairy-free butter alternative and omit the sour cream or use a plant-based version.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently.