Roasted Salmon and Broccoli Rabe with Pistachio Gremolata
By America's Test KitchenPublished on October 18, 2016
Yield
Serves 4
Ingredients
¼ cup shelled pistachios, toasted and chopped fine2 tablespoons minced fresh parsley 1 teaspoon grated lemon zest 2 garlic cloves, minced1 pound broccoli rabe, trimmed and cut into 1 ½-inch lengths2 tablespoons plus 2 teaspoons extra-virgin olive oil Salt and pepper Pinch red pepper flakes 4 (6- to 8-ounce) center-cut skinless salmon fillets, 1 to 1 ½ inches thick
Before You Begin
Broccoli rabe is sometimes called rapini.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Combine pistachios, parsley, lemon zest, and half of garlic in small bowl; set gremolata aside.
- Toss broccoli rabe, 2 tablespoons oil, ¼ teaspoon salt, ¼ teaspoon pepper, pepper flakes, and remaining garlic together in bowl. Arrange on half of rimmed baking sheet. Pat salmon dry with paper towels, then rub all over with remaining 2 teaspoons oil and season with salt and pepper. Arrange salmon on empty half of sheet, skinned side down.
- Roast until centers of fillets register 125 degrees (for medium-rare) and broccoli rabe is tender, about 10 minutes. Serve, sprinkled with gremolata.
Yield
Serves 4Ingredients
¼ cup shelled pistachios, toasted and chopped fine
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
2 garlic cloves, minced
1 pound broccoli rabe, trimmed and cut into 1 ½-inch lengths
2 tablespoons plus 2 teaspoons extra-virgin olive oil
Salt and pepper
Pinch red pepper flakes
4 (6- to 8-ounce) center-cut skinless salmon fillets, 1 to 1 ½ inches thick
Ingredients
¼ cup shelled pistachios, toasted and chopped fine
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
2 garlic cloves, minced
1 pound broccoli rabe, trimmed and cut into 1 ½-inch lengths
2 tablespoons plus 2 teaspoons extra-virgin olive oil
Salt and pepper
Pinch red pepper flakes
4 (6- to 8-ounce) center-cut skinless salmon fillets, 1 to 1 ½ inches thick
Ingredients
¼ cup shelled pistachios, toasted and chopped fine
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
2 garlic cloves, minced
1 pound broccoli rabe, trimmed and cut into 1 ½-inch lengths
2 tablespoons plus 2 teaspoons extra-virgin olive oil
Salt and pepper
Pinch red pepper flakes
4 (6- to 8-ounce) center-cut skinless salmon fillets, 1 to 1 ½ inches thick
Why This Recipe Works
Using only one pan and the oven streamlines this dish and makes it an ideal (and healthy) weeknight dinner.
Before You Begin
Broccoli rabe is sometimes called rapini.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Combine pistachios, parsley, lemon zest, and half of garlic in small bowl; set gremolata aside.
- Toss broccoli rabe, 2 tablespoons oil, ¼ teaspoon salt, ¼ teaspoon pepper, pepper flakes, and remaining garlic together in bowl. Arrange on half of rimmed baking sheet. Pat salmon dry with paper towels, then rub all over with remaining 2 teaspoons oil and season with salt and pepper. Arrange salmon on empty half of sheet, skinned side down.
- Roast until centers of fillets register 125 degrees (for medium-rare) and broccoli rabe is tender, about 10 minutes. Serve, sprinkled with gremolata.
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