Sheet Pan Pistachio Herb Crusted Salmon & Asparagus
This Sheet Pan Pistachio Herb Crusted Salmon & Asparagus is an incredible restaurant quality meal in about 20 minutes! The crust is crunchy, salty, and very lemony. You're going to want it on everything.
Place salmon skin side down on a non-stick baking sheet or on a baking sheet lined with parchment paper.
Add all Pistachio Herb Crust ingredients to a blender and blend until it's almost smooth. You just want to make sure you don't have any large chunks of pistachio. (You can also finely chop the basil and pistachios by hand if you prefer. Stir in the other ingredients until it forms a paste-like consistency.)
Spread your Pistachio Herb Crust over the top of each salmon filet. You'll want to use every single drop. (It's really good!)
Bake for 5 minutes.
Remove from oven. Add asparagus to baking sheet. Drizzle with olive oil. Salt.
Place back in oven for an additional 8 - 10 minutes. Bake until salmon is cooked through. Salmon should flake easily with a fork and asparagus should be slightly wilted but still crunchy.