Reprinted with permission from the “Well Plated Everyday Cookbook.”
Ingredients
1/2 cup roasted, salted pistachios, chopped
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4 tablespoons extra-virgin olive oil, divided
11/4 teaspoons kosher salt, divided, plus additional for serving
1 medium orange
1 tablespoon honey
2 garlic cloves, minced (about 2 teaspoons)
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper, divided
1 pound broccoli florets (about 8 cups or 2 medium crowns)
4 (6-ounce) skin-on salmon fillets
Instructions
Place a rack in the center of your oven and preheat to 425°F. Line a large rimmed baking sheet with parchment paper.
In a small bowl, add the pistachios, 1 tablespoon of the oil, and 1/4 teaspoon of the salt. Zest the orange directly over the bowl, then stir to combine (reserve the rest of the orange).
In a separate small bowl, combine 1 tablespoon of the oil, the honey, garlic, paprika, cumin, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.
Place the broccoli in the center of the prepared baking sheet. Drizzle with the remaining 2 tablespoons oil and sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat (be sure the florets are well and evenly moistened so they do not burn), then spread into an even layer. Roast for 10 minutes.
With paper towels, pat the salmon dry. Remove the broccoli from the oven and toss with a spatula. Move the broccoli florets around to the outsides of the pan, clearing a space in the center for the salmon. Place the salmon skin side down in the cleared space, ensuring the fillets do not touch.
Brush the salmon generously with the honey-spice mixture.
It will be thick and sticky, but smush it on as evenly as you can. Top the salmon evenly with the pistachio mixture.
Return the pan to the oven and bake the salmon for 8 to 12 minutes, depending upon the thickness of your salmon, until it reaches 135°F on an instant- read thermometer inserted at the thickest part. It should look medium-rare to medium in the center and flake easily with a fork. Let rest for 3 minutes on the baking sheet.
Quarter the zested orange and squeeze the juice over the top of the salmon and broccoli. Season the salmon with a pinch of additional salt. Enjoy warm.
