Step 1

Preheat your oven to 400 degrees.

Step 2

Place the salmon fillets skin-side down on a parchment lined baking sheet.

Step 3

Place the asparagus stalks and broccoli florets around the salmon fillets and drizzle them with 1 tbsp of the olive oil. Sprinkle them with some salt and pepper.

Step 4

Add the 3/4 cup pistachios to a plastic bag and use a hammer or meat tenderizer to crush them into pieces.

Step 5

In a small bowl, whisk the remaining 2 tbsp olive oil, 2 tbsp maple syrup, 1 clove minced garlic, 1 tbsp lemon juice, 2 tsp dijon mustard, and 1/2 tsp salt.

Step 6

Add the crushed pistachios to the mixture and stir. Top each salmon fillet with some of the maple dijon pistachio mixture.

Step 7

Bake the sheet pan for 14-15 minutes, until the salmon flakes easily with a fork. Let it rest for 5 minutes before serving. Enjoy!