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Roast Salmon with Broccoli Rabe & Pistachio Gremolata for Two

This vibrant recipe for two combines roasted salmon with tender broccoli rabe and a bright pistachio gremolata, offering a satisfying, quick dinner that's rich in flavor. Designed with "recipes for two" in mind, it brings a perfect balance of richness from the salmon, bitterness from the greens, and crunch from the toasted pistachios.
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Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 2

Equipment

  • Rimmed baking sheet
  • Small mixing bowl
  • Spatula
  • Oven

Ingredients
  

For the Pistachio Gremolata:

  • 2 tablespoons finely chopped toasted pistachios
  • 1 tablespoon minced fresh parsley
  • 1 garlic clove minced and divided
  • ½ teaspoon grated lemon zest plus extra lemon wedges for serving

For the Salmon and Broccoli Rabe:

  • 8 ounces broccoli rabe trimmed and cut into 1½-inch pieces
  • 4 teaspoons extra-virgin olive oil divided, plus more for drizzling
  • ½ teaspoon table salt divided
  • ⅛ teaspoon pepper divided
  • Pinch red pepper flakes
  • 2 6- to 8-ounce skin-on salmon fillets, 1 to 1½ inches thick

Instructions
 

  • Prep the Oven and Gremolata: Lower your oven rack to its lowest position and preheat the oven to 450°F. In a small bowl, mix together the pistachios, parsley, half of the minced garlic, and the lemon zest to form the gremolata. Set aside for later.
  • Prepare Vegetables and Salmon: In a large bowl, toss the broccoli rabe with 1 tablespoon of olive oil, ¼ teaspoon of salt, a pinch of pepper, red pepper flakes, and the remaining minced garlic. Spread the seasoned broccoli rabe evenly over half of a rimmed baking sheet. Pat the salmon fillets dry using paper towels, rub them with the remaining 1 teaspoon of oil, and season with the remaining ¼ teaspoon of salt and remaining pepper. Place the salmon fillets skin-side down on the empty side of the baking sheet.
  • Roast and Finish: Roast the salmon and broccoli rabe in the oven until the salmon fillets are silky in the center (registering about 125°F for medium-rare) and the broccoli rabe is tender. This should take about 10 to 15 minutes. Once done, carefully transfer the salmon fillets to serving plates, leaving the skin behind on the baking sheet. Drizzle the broccoli rabe with a little extra olive oil and season to taste with more salt and pepper. Top the salmon with the reserved gremolata and serve with the broccoli rabe and lemon wedges.

Notes

Wild Salmon Tip: If using wild-caught salmon, reduce the roasting temperature slightly and aim for an internal temperature of 120°F for perfect medium-rare results.
Buying Salmon: Opt for center-cut, skin-on salmon fillets for even cooking. Avoid tail-end cuts, which can lead to uneven cooking.
Substitutions: Bone-in steaks can be used if skin-on fillets are unavailable, but they are better suited for pan-searing or grilling rather than roasting.
Keyword easy seafood recipes for two, healthy meals for two, pistachio gremolata, quick broccoli rabe recipes, recipes for two, salmon dinner for two
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