A seafood delicacy with sweet notes of honey and pistachio.
Sheet Pan Pistachio-Honey Salmon
Prep: 20 minutes
Roast: 25 minutes
Serves: 4
- 1 1/2 lbs. thawed Open Acres® Salmon Fillet
- 2 tbsp. Our Family® Olive Oil
- 1 tbsp. Our Family® Organic Wildflower Honey
- 1 bunch asparagus, trimmed and cut into 2-inch pieces (10 oz.)
- 2 teaspoons Fresh Lemon zest
- 3/4 cup shelled and crushed Open Acres® Pistachios Roasted with Sea Salt (4 oz.)
- 1 tbsp. Fresh Lemon Juice
- 1 garlic clove, minced
- 2 medium Open Acres® Carrots, thinly sliced on bias (10 ounces)
- 1 1⁄2 tsp. Our Family® Salt
- 1 1⁄2 tsp. Our Family® Ground Black Pepper
- Our Family® Nonstick Cooking Spray
1. Preheat oven to 400°. Line 2 rimmed baking pans with parchment paper; spray with cooking spray. In small bowl, whisk 1 tablespoon oil, lemon juice and honey; stir in garlic, pistachios, lemon zest, and ¼ teaspoon each salt and pepper. Place salmon on 1 prepared pan; press pistachio mixture onto salmon and roast 10 minutes.
2. On second prepared pan, toss asparagus, carrots, and remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper; spread on pan. Roast salmon and vegetables 15 minutes or until internal temperature of salmon reaches 145° and vegetables are tender-crisp, stirring vegetables once. Makes about 3 cups.
3. Cut salmon into 4 pieces; serve with vegetable mixture.
Approximate nutritional values per serving (1 piece salmon; ¾ cup vegetable mixture): 546 Calories, 32g Fat (4g Saturated), 107mg Cholesterol, 562mg Sodium, 20g Carbohydrates, 6g Fiber, 9g Sugars, 46g Protein
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