Pistachio-Crusted Halibut with Roasted Sweet Potato & Arugula Salad

This dish combines flaky halibut with a crunchy pistachio crust, adding a rich, nutty flavor. Roasted sweet potatoes bring a natural sweetness, while a fresh arugula salad with goat cheese and cherry tomatoes provides a light, peppery contrast. It’s a well-balanced meal packed with protein, fiber, and healthy fats.

Ingredients:

For the halibut:

- 2 halibut fillets

- ½ cup pistachios, finely chopped

- 1 teaspoon Dijon mustard

- 1 teaspoon lemon juice

- ½ teaspoon garlic powder

For the sweet potatoes:

- 1 large sweet potato, cubed

- 1 teaspoon olive oil

- ½ teaspoon smoked paprika

- Salt and pepper to taste

For the arugula salad:

- 2 cups arugula

- ½ cup cherry tomatoes, halved

- ¼ cup crumbled goat cheese

- 1 tablespoon balsamic vinaigrette

Instructions:

1. Roast the sweet potatoes – Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Roast for 25 minutes.

2. Prepare the halibut – Brush halibut fillets with Dijon mustard and lemon juice. Press the finely chopped pistachios onto the surface.

3. Bake the fish – Place halibut fillets on a parchment-lined baking sheet and bake for 12–15 minutes.

3. Make the salad – Toss arugula with cherry tomatoes, goat cheese, and balsamic vinaigrette.

4. Assemble & serve – Plate the halibut with roasted sweet potatoes and arugula salad.