Roasted Salmon and Asparagus with Crunchy Pistachios
Servings: 4 Time: 30 Minutes
Asparagus heralds the arrival of spring and is perfectly paired here with tender, rich salmon. They are simply roasted on a sheet pan and sprinkled with a bright toasted nut topping. Stacked plating makes an elegant presentation.
Ingredients
Zest of 1 lemon
2 tablespoons parsley, chopped
1 small garlic clove
¼ cup shelled pistachios
1 ½ pounds thin asparagus spears
1 tablespoon plus 2 teaspoons olive oil, divided
4 salmon fillets, about 6 oz each and 1 inch thick
2 pinches kosher or sea salt
Pinch of black pepper
Preparation
Preheat the oven to 450 degrees.
Zest the lemon, chop the parsley and mince the garlic. Toast the pistachios in a dry skillet until fragrant and then chop. Combine these ingredients in a small bowl to make the pistachio topping, and set aside.
Snap off the tough ends of asparagus spears, and place on a baking sheet. Drizzle with 1 tablespoon of olive oil, toss to coat, then sprinkle with a pinch of salt.
Pat the salmon dry with paper towels, and place it skin-side down on a baking sheet. Rub with 2 teaspoons of olive oil, and sprinkle with a pinch of salt and pepper.
Place the baking sheets in the oven. Roast the asparagus for about 12 minutes, until tender and lightly browned, shaking them midway. Roast the salmon for about 8 to 12 minutes, until the flesh flakes when pressed gently with a fork and reaches 135 degrees. The fish will continue to cook a bit after removing from the heat, so start checking after 8 minutes to be sure you don’t overcook them (wild salmon will take even less time than farmed, so start to check them after 5 minutes).
Arrange the asparagus on a serving plate, top with a salmon fillet, then scatter the pistachio mix on top, and serve.
Why Kathleen Recommends This Recipe
“The American Heart Association recommends eating seafood twice a week, especially fatty fish. Salmon is a perfect choice, a great source of omega-3 fatty acids that can reduce your risk of heart disease.”
— Kathleen Mathis Registered Dietitian Nutritionist
Nutrition Facts
Per Serving: 475calories; 10g Carbohydrate with 5g dietary fiber; 32g fat with 7g saturated fat; 40g protein, 130mg sodium.
