Recipe: Sheet pan honey orange pistachio salmon
Reprinted with permission from the “Well Plated Everyday Cookbook.”
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Cooking tools:
- Instant-read thermometer
- Microplane
- Pastry brush
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring spoon
- Paper towel
- Spatula
- Fork
- Chef's knife
- Cutting board
Ingredients
- 1/2 cup roasted, salted pistachios, chopped
- 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
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