Roasted Pistachio-Crusted Salmon with Broccoli

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.

Roasted Pistachio-Crusted Salmon with Broccoli

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.
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Prep Time 30 minutes
15 minutes
Total Time 45 minutes

Ingredients
  

  • 8 cups broccoli florets with 2-inch stalks attached
  • 2 to 6 cloves 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
  • 1/2 cup hemp hearts
  • 2 tbsp fresh chives chopped
  • zest of 1 medium lemon plus wedges for serving
  • 4 tsp mayonnaise
  • 1 1/4 lb salmon fillet, cut into 4 portions (other fish or chicken breasts may be substituted)

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, hemp hearts, 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.