Dinner
Roasted Pistachio-Crusted Salmon with Broccoli
Roasted salmon fillets develop a golden, crunchy pistachio crust that tastes buttery and bright with lemon and chives. Tender broccoli florets soak up the savory garlic and olive oil, creating a satisfying contrast of textures in every bite.
- Total
- 50 min
- Prep
- 30 min
- Cook
- 20 min
- Serves
- 4
Nutrition per Serving
- Calories
- 424
- Protein
- 36g
- Carbs
- 12g
- Fat
- 27g
- Fiber
- 5g
- Sugar
- 3g
- Sodium
- 640mg
Ingredients
- 8 cup broccoli florets with 2-inch stalks attached
- 2 clove garlic, sliced
- 3 tbsp extra-virgin olive oil, divided
- 3/4 tsp salt, divided
- 1/2 tsp ground pepper, divided
- 1/2 cup salted pistachios, coarsely chopped
- 2 tbsp chopped fresh chives
- Zest of 1 medium lemon, plus wedges, for serving
- 4 tsp mayonnaise
- 1 1/4 lb salmon fillet, cut into 4 portions
Instructions
- Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
- Combine broccoli, garlic, 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper on the prepared baking sheet. Roast for 5 minutes.
- Meanwhile, combine pistachios, chives, lemon zest, the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a small bowl. Spread 1 teaspoon mayonnaise over each salmon portion and top with the pistachio mixture.
- Move the broccoli to one side of the baking sheet and place the salmon on the empty side. Roast until the salmon is opaque in the center and the broccoli is just tender, 8 to 15 minutes more, depending on thickness. Serve with lemon wedges, if desired.