Roasted Salmon and Asparagus With Pistachio Gremolata
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
An easy sheet pan meal with salmon and veggies topped with a quick pistachio gremolata for a fancy crunch to this beautiful dish. Company-worthy and easy? Winning!
Ingredients
  • 1 bunch asparagus (roughly 1 pound total)
  • ¼ cup extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 skinless fillets Arctic char, salmon or trout (5 to 6 ounces each)
  • ½ medium red onion, sliced into ¼-inch-thick half-moons
  • ½ lemon, sliced into ¼-inch-thick rounds
  • ½ cup cherry or grape tomatoes
  • Grated zest of 1 lemon
  • 1 clove garlic, minced
  • ½ cup packed fresh flat-leaf parsley leaves, roughly chopped
  • ½ cup roasted, salted, and shelled pistachios, roughly chopped
Instructions
  1. Heat the oven to 350 with a rack in the center position. Mist a sheet pan with cooking spray or line it with parchment paper.
  2. Gently bend one asparagus spear between your fingers and snap off the bottom where it breaks easily. Line up the rest of the bunch and slice off the bottoms at the same distance from the tips. Place the trimmed asparagus on the prepared pan, drizzle with the olive oil, and sprinkle with ½ teaspoon each of the salt and pepper. Toss to coat, and spread the asparagus in an even layer.
  3. Place the fish fillets on top of the asparagus, evenly spaced apart, and sprinkle with an extra pinch of salt and pepper. Scatter the onion, lemon slices and cherry tomatoes around and on top of the fish.
  4. Bake until the asparagus is crisp-tender and the fish is almost opaque (20 to 30 minutes if using char, other types may vary). For my salmon, I cooked thawed fillet for just 12-15 minutes!!
  5. While the fish cooks, mix together the lemon zest, garlic, parsley and pistachios in a small bowl- this is your gremolata.
  6. Sprinkle the gremolata over the fish and asparagus before serving warm.
Recipe by MomAdvice at https://www.momadvice.com/blog/2016/03/roasted-salmon-and-asparagus-with-pistachio-gremolata