One Pan Dill Pistachio Salmon with Veggies
Sheet pan dinners are always a win in my kitchen, especially when they're this fresh. Dill, pistachios, and salmon are such a wonderful combination, and roasting everything together means less cleanup and more time to enjoy dinner.
Servings: 4 servings
Ingredients
- For the vegetables:
- 1 leek trimmed and thinly sliced
- 1 fennel bulb thinly sliced
- 2 medium zucchini thinly sliced
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- For the gremolata:
- 4 cloves garlic peeled
- ½ cup fresh dill or 3 tablespoons dried dill
- ¼ cup pistachio nutmeats
- Juice of ½ of a lemon
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup olive oil
- Other ingredients:
- 16 ounces salmon fillets cut into four even pieces
Instructions
- Preheat the oven to 450 degrees Fahrenheit. In a large mixing bowl, combine the leeks, fennel, zucchini, olive oil, salt and pepper. Pour out onto a large sheet pan and roast in the oven for 10 minutes.
- Using a high-powered blender or food processor, make the gremolata. Combine all of the gremolata ingredients and pulse until a chunky paste forms. Spread the gremolata evenly over each salmon filet.
- Keeping the oven at 450 degrees, remove the vegetables and place the salmon filets on top. Return the pan to the oven for an additional 12-15 minutes (until the salmon appears to be cooked through.)
- Remove pan from oven and serve immediately.