Roasted Pistachio-Crusted Salmon with Broccoli

Roasted Pistachio-Crusted Salmon with Broccoli

4 Reviews
From:, April 2019

This easy one-pan roasted salmon with broccoli is quick enough for weeknight dinners but elegant enough for company. The lemony pistachio crust would also be lovely on other types of fish or on chicken breasts.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 8 cups broccoli florets with 2-inch stalks attached
  • 2 cloves garlic, sliced
  • 3 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • ½ cup salted pistachios, coarsely chopped
  • 2 tablespoons chopped fresh chives
  • Zest of 1 medium lemon, plus wedges for serving
  • 4 teaspoons mayonnaise
  • 1¼ pounds salmon fillet, cut into 4 portions


  • Prep

  • Ready In

  1. Preheat oven to 425°F. Coat a large rimmed baking sheet with cooking spray.
  2. Combine broccoli, garlic, 2 tablespoons oil, ½ teaspoon salt and ¼ teaspoon pepper on the prepared baking sheet. Roast for 5 minutes.
  3. Meanwhile, combine pistachios, chives, lemon zest, the remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper in a small bowl. Spread 1 teaspoon mayonnaise over each salmon portion and top with the pistachio mixture.
  4. 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.

Nutrition information

  • Serving size: 4 oz. salmon & about 1½ cups broccoli
  • Per serving: 424 calories; 27 g fat(4 g sat); 5 g fiber; 12 g carbohydrates; 36 g protein; 126 mcg folate; 68 mg cholesterol; 3 g sugars; 0 g added sugars; 4,575 IU vitamin A; 137 mg vitamin C; 146 mg calcium; 3 mg iron; 640 mg sodium; 1,156 mg potassium
  • Nutrition Bonus: Vitamin C (228% daily value), Vitamin A (92% dv), Folate (32% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 4½ fat, 4 lean protein, 1½ vegetable

Reviews 4

August 07, 2019
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By: Cheryl
I like the recipe but can I substitute Greek yogurt for the mayo?
August 04, 2019
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By: Julie L
Loved this, but I think I overdid it with the pistachios. Next time, I'll cut back, but this was simply delicious!
May 07, 2019
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By: dblodanish
Absolutely LOVED this recipe! I did make a few minor changes to the cooking method, instead of roasting the broccoli and salmon all together at a high temp I slow roasted the salmon for 30 minutes on 250 and then added another 10 minutes and increased the oven temp to 425, it made the salmon so moist and delicious and also got the topping crispy! I cooked the broccoli separate in my toaster oven at 425 for 15 min and was also perfect! This will definitely be a go to recipe for me!
May 01, 2019
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By: Zoaya
It taste gooooooood
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