Herb and Pistachio Crusted Salmon with Asparagus

Serves 4

This sheet pan dish is quick and easy with a crust that is salty, lemony, and crunchy.

4 salmon filets

 Pistachio Herb Crust

1/3 cup shelled pistachios

1/2 cup fresh basil

2 tbsp olive oil, extra virgin

2 tbsp lemon juice

1/2 tsp salt

1/2 tsp pepper

Asparagus

1 lb fresh asparagus, trimmed

1 tbsp olive oil, extra virgin

salt to taste

Preheat oven to 425 degrees.
Place salmon skin side down on a non-stick baking sheet or on a baking sheet lined with parchment paper or a silpat.

Add all Pistachio Herb Crust ingredients to a blender and blend until it’s almost smooth. Make sure you don’t have any large chunks of pistachio.

Spread the Pistachio Herb Crust over the top of each salmon filet.

Bake for 5 minutes.

Remove from oven. Add asparagus to baking sheet. Drizzle with olive oil and salt to taste.

Place back in oven for an additional 8 – 10 minutes. Bake until salmon is cooked through. Salmon should flake easily with a fork and asparagus should be slightly wilted but still crunchy.