My family has been on a sheet pan supper kick these days. It started with my Sheet Pan Ranch Chops and Veggies meal and then we evolved into a weekly double batch of Sheet Pan Lemon Paprika Chicken and Veggies that were shared over dinners with friends and warmed on busy weeknights. This week it was a Roasted Salmon & Asparagus with Pistachio Gremolata that captured our heart.
How in the world did I come up with this combo?
Well, I didn’t!
Word must have spread how nuts our family is about these meals and the publishing house for the, Sheet Pan Suppers cookbook reached out to see if they could send me copy of the book to review. I had mentioned it had been on my radar, but my biggest struggles with cookbooks is that I don’t know how many gluten-free offerings are going to be in them and I have to stick to gluten-free meals in our house.
I was pleasantly surprised that the cookbook was well-balanced between gluten-filled offerings and gluten-free offerings. From appetizers to meats to vegetarian to brunch to dessert…this cookbook offers a little something for everyone. My biggest struggle was picking which recipe to start with. I figured the cover dish had to be a winner if it was showcased on the front of the book so we went with that. A delicious fish dish with fresh veggies tossed with a pistachio gremolata sounded like a winner for our house.
What is a Gremolata?
This was my first gremolata and I was intrigued by the pairing of pistachios with fish. If you haven’t heard of a gremolata before, you need not worry that this is out of your level of cooking expertise. This is a simple Italian condiment that is traditionally made with herbs, garlic, and lemon zest, and sometimes an accompaniment like pine nuts (or in this case, pistachios- YUM). You can use your food processor and pulse a few times (this is the one I have), but I prefer to avoid washing the food processor and opt for a quick hand chopper, which has been worth its weight in gold in my kitchen.
To save even more time, I purchased the pistachios already out of their shell at our supermarket. Although a bit pricier per pound, it saves a great deal of time on a busy weeknight or on a tired night with my vino in the evenings after a long day of running kids.
If you live somewhere where you have access to great fresh fish, the author utilizes Arctic Char in this recipe. In Indiana, salmon fillets are affordable and easy to come by in our frozen section of the store. Resting these on top of fresh asparagus, cherry tomatoes, and topped with lemons, this is a sheet pan guaranteed to satisfy all your taste buds. The gremolata adds the final touch on the cooked fish, adding that salty crunch that takes this from a basic meal to a restaurant-worthy one!
I really loved this cookbook and my family is already looking forward to us eating this again in our house! Thank you to the publishing house for sending us a copy of, Sheet Pan Suppers by Molly Gilbert to give a spin in our kitchen! We are big fans!
Roasted Salmon and Asparagus With Pistachio Gremolata
Recipe Type: Main
Author: Sheet Pan Suppers by Molly Gilbert
Serves: 4 servings
An easy sheet pan meal with salmon and veggies topped with a quick pistachio gremolata for a fancy crunch to this beautiful dish. Company-worthy and easy? Winning!
- 1 bunch asparagus (roughly 1 pound total)
- 1/4 cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 skinless fillets Arctic char, salmon or trout (5 to 6 ounces each)
- 1/2 medium red onion, sliced into 1/4-inch-thick half-moons
- 1/2 lemon, sliced into 1/4-inch-thick rounds
- 1/2 cup cherry or grape tomatoes
- Grated zest of 1 lemon
- 1 clove garlic, minced
- 1/2 cup packed fresh flat-leaf parsley leaves, roughly chopped
- 1/2 cup roasted, salted, and shelled pistachios, roughly chopped
- Heat the oven to 350 with a rack in the center position. Mist a sheet pan with cooking spray or line it with parchment paper.
- Gently bend one asparagus spear between your fingers and snap off the bottom where it breaks easily. Line up the rest of the bunch and slice off the bottoms at the same distance from the tips. Place the trimmed asparagus on the prepared pan, drizzle with the olive oil, and sprinkle with 1/2 teaspoon each of the salt and pepper. Toss to coat, and spread the asparagus in an even layer.
- Place the fish fillets on top of the asparagus, evenly spaced apart, and sprinkle with an extra pinch of salt and pepper. Scatter the onion, lemon slices and cherry tomatoes around and on top of the fish.
- Bake until the asparagus is crisp-tender and the fish is almost opaque (20 to 30 minutes if using char, other types may vary). For my salmon, I cooked thawed fillet for just 12-15 minutes!!
- While the fish cooks, mix together the lemon zest, garlic, parsley and pistachios in a small bowl- this is your gremolata.
- Sprinkle the gremolata over the fish and asparagus before serving warm.
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