Roasted Salmon with Pistachio Crust and Broccoli

This easy one pan roasted salmon with broccoli is quick enough for weeknight dinners but elegant enough for company. The lemony pistachio crust would also be lovely on other types of fish or on chicken breasts.

8 cups broccoli florets with 2" stalks attached
2 cloves garlic, sliced
3 Tbsp. extra-virgin olive oil, divided
¾ tsp. kosher salt, divided
½ tsp. black pepper, freshly ground, divided
½ cup salted pistachios, coarsely chopped
2 Tbsp. fresh chives, chopped
1 medium lemon, freshly zested
4 tsp. mayonnaise
1¼ lbs salmon fillet, cut into 4 portions

To Serve:
lemon wedges

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7). Coat a large rimmed baking sheet with cooking spray.

Combine broccoli, garlic, 2 Tbsp. oil, ½ tsp. salt and ¼ tsp. pepper on the prepared baking sheet. Roast for 5 minutes.

Meanwhile, combine pistachios, chives, lemon zest, the remaining 1 Tbsp. oil and ¼ tsp. each salt and pepper in a small bowl. Spread 1 tsp. mayonnaise over each salmon portion and top with the pistachio mixture.

Move the broccoli to one side of the baking sheet and place the salmon on the empty side. Roast until the salmon is opaque in the center and the broccoli is just tender, 8-15 minutes more, depending on thickness. Serve with lemon wedges, if desired.

Makes 4 servings.

Nutrition Facts:
Serving Size: 4 oz salmon & about 1½ cups broccoli. Per Serving: 424 calories; protein 36g; carbohydrates 12.3g; dietary fiber 5.1g; sugars 3.4g; fat 26.7g; saturated fat 4.2g; cholesterol 68.2mg; vitamin a iu 4574.9IU; vitamin c 136.8mg; folate 126.3mcg; calcium 145.8mg; iron 2.7mg; magnesium 93.7mg; potassium 1155.7mg; sodium 639.7mg; thiamin 0.3mg.