Roasted Pistachio-Crusted Salmon with Broccoli

 8 cups broccoli florets, with 2 inch stalks attached

2 cloves garlic, sliced

3 Tbsp extra virgin olive oil, divided

3/4 tsp salt, divided

1/2 tsp ground pepper, divided

1/2 cup salted pistachios, coarsely chopped

2 Tbsp chopped fresh chives

zest of 1 medium lemon, plus wedges for serving

4 tsp mayonnaise

1 1/4 lb salmon fillet, cut into 4 portions 

1.  Preheat oven to 425 degrees.  Coat a large rimmed baking sheet with cooking spray.

2.  Combine broccoli, garlic, 2 Tbsp oil, 1/2 tsp salt and 1/4 tsp pepper on the prepared baking sheet.  Roast for 5 minutes. 

3.  Meanwhile, combine pistachios, chives, lemon zest, the remaining 1 Tbsp oil and 1/4 tsp each salt and pepper in a small bowl.  Spread 1 tsp mayonnaise over each salmon portion and top with teh pistachio mixture.

4.  Move the broccoli to the  side of the baking sheet, and place the salmon on the empty side.  Roast until the salmon is opaque in the center and the broccoli is just tender, 8 to 15 minutes more, depending on thickness.  Serve with lemon wedges, if desired.

Serves 4