WHY THIS RECIPE WORKS This fast one-pan dinner combines rich oven roasted salmon with flavorful broccoli rabe. To accent their flavors, we topped the dish with a quick gremolata, an Italian condiment made with parsley, lemon zest, garlic, and in this case, pistachios. Roasting the broccoli rabe tempered its characteristic bitterness into something richer and more well-rounded. Using only one pan and the oven streamlined this dish for an ideal (and healthy) weeknight dinner. To ensure uniform pieces of fish that cooked at the same rate, we found it best to buy a whole center-cut fillet and cut it into four pieces ourselves.
Serves 4
TOTAL TIME: 30 minutes
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 1½-inch pieces
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- Salt and pepper
- Pinch red pepper flakes
- 1 (2-pound) skinless salmon fillet, 1 to 1½ inches thick
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 with 2 tablespoons oil, ¼ teaspoon salt, ¼ teaspoon pepper, pepper flakes, and remaining garlic in bowl. Arrange on one half of rimmed baking sheet. Cut salmon crosswise into 4 fillets. Pat salmon dry with paper towels, then rub with remaining 2 teaspoons oil and season with salt and pepper. Arrange salmon on empty half of sheet, skinned side down.
- Roast until salmon registers 125 degrees (for medium-rare) and broccoli rabe is tender, about 10 minutes.
- Sprinkle individual portions with gremolata before serving.
