Looking for an easy yet elegant weeknight dinner? Look no further than this Sheet Pan Salmon with Roasted Asparagus and Pistachio Herb Crust. It comes together in less than 45 minutes thanks to LouAna Liquid Coconut Oil with just a handful of other ingredients. Serve over your favorite grain or bump up the veggies even further by serving over steamed riced cauliflower.
Click here for a Chicken Fricassee recipe using LouAna coconut oil!
- 1/ 2 cup unsalted shelled pistachios
- 1 cup fresh parsley leaves
- 1 garlic clove, smashed
- 1 lemon, zested
- Kosher salt and freshly ground black pepper, to taste
- 4 tablespoons divided LouAna Liquid Coconut Oil
- 4 (6 ounce) skinless wild salmon filets
- 2 bunches asparagus, tough woody ends discarded
- 2 lemons, sliced
Preheat the oven to 425˚F. Add pistachios, parsley, garlic, lemon zest and a pinch of salt and pepper to the bowl of a food processor. Pulse the pistachio mix 10-12 times, or until coarsely chopped. With the machine running, drizzle in 3 tablespoons of LouAna Liquid Coconut Oil until the mixture is finely chopped.
Place the salmon, asparagus and lemon on a sheet pan and season generously with salt and pepper. Drizzle with the remaining tablespoon of LouAna Liquid Coconut Oil and toss until the salmon, asparagus and lemon are well coated.
Divide the pistachio mixture among the 4 salmon fillets; pressing down on the topping to make sure it adheres to the fish.
Place the sheet pan in the oven and bake for 15 minutes, or until the asparagus is tender and salmon is cooked through.