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   

  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 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. 

  3. 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
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