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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