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Roasted Pistachio-Crusted Salmon with Broccoli

  • 30 m
  • 45 m
Carolyn Casner
“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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/18/2019