Roasted Fish and Asparagus with Pistachio Gremolata

(from Lucianolinda’s recipe box)

Source: Sheet Pan Suppers by Molly Gilbert

Serves 4 people

Categories: Fish


  • 1 to 2 bunches asparagus, trimmed
  • olive oil
  • Salt and pepper
  • 4 (4oz.) salmon, Artic char or trout fillets
  • 1 lemon
  • 1/2 red onion, sliced into 1/4 inch crescents
  • 1 cup cherry or grape tomatoes
  • 1 clove garlic
  • 1/2 cup packed flat-leaf parsley
  • 1/2 cup roasted, salted and shelled
  • pistachios, chopped


  1. Heat oven to 375 degrees. Line a sheet pan with parchment paper.
  2. Place the asparagus on the parchment. Drizzle with olive oil and season with salt and black pepper. Stir to coat and arrange asparagus in a single layer. Arrange the fish fillets over the asparagus, spaced evenly. Sprinkle fish with slat and pepper.
  3. Zest the lemon. set zest aside.
  4. Thinly slice the zested lemon, reserving one of the end slices.
  5. Scatter lemon slices and onion over the fish. Scatter the tomatoes around the fish. Drizzle everything with olive oil and sprinkle with salt and pepper. Bake 20 to 30 minutes or until asparagus is tender and the fish is opaque throughout.
  6. Meanwhile, in a small bowl, stir together the lemon zest, garlic, parsley and pistachios.
  7. Season with a pinch of salt and juice from the reserved lemon slice.

  8. Sprinkle pistachio mixture over fish just before serving.

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