Sheet-Pan Pistachio-Honey Salmon with Vegetables
Prep: 20 minutes Roast: 25 minutes Serves: 4
Our Family® Vegetable Oil No Stick Cooking Spray
2 tablespoons Our Family® 100% Pure Olive Oil
1 tablespoon fresh lemon juice
1 tablespoon Our Family® Pure All Natural Honey
1 garlic clove, minced
¾ cup shelled and crushed Open Acres® Pistachios Roasted with Sea Salt
2 teaspoons fresh lemon zest
½ teaspoon Our Family® Iodized Salt
½ teaspoon Our Family® Black Pepper
1 package (16 ounces) Open Acres® Salmon Fillets, thawed
1 bunch asparagus, trimmed and cut into 2-inch pieces
5 medium Open Acres® Whole Carrots, thinly sliced on bias
- 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.
- 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 13 minutes or until internal temperature of salmon reaches 145° and vegetables are tender-crisp, stirring vegetables once and covering with foil if pistachios start to burn. Makes about 3 cups.
- Cut salmon into 4 pieces; serve with vegetable mixture.
Approximate nutritional values per serving (1 piece salmon; ¾ cup vegetable mixture): 454 Calories, 28g Fat (4g Saturated), 72mg Cholesterol, 534mg Sodium, 20g Carbohydrates, 6g Fiber, 9g Sugars, 33g Protein
For a printable version, click here: Sheet Pan Pistachio Honey Salmon