Sheet Pan Pistachio-Honey Salmon


  • 1 1⁄2 lbs. thawed salmon fillet
  • 2 Tbsp Our Family® Olive Oil
  • 1 Tbsp Our Family® Organic Wildflower Honey
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces (10 oz.)
  • 2 teaspoons Fresh Lemon zest
  • ¾ cup shelled and crushed Our Family® Pistachios Roasted with Sea Salt (4 oz.)
  • 1 Tbsp Fresh Lemon Juice
  • 1 garlic clove, minced
  • 2 medium Our Family® Carrots, thinly sliced on bias (10 ounces)
  • 1 1⁄2 tsp Our Family® Salt
  • 1 1⁄2 tsp Our Family® Ground Black Pepper
  • Our Family® Nonstick Cooking Spray


Approximate nutritional values per serving (1 piece salmon; ¾ cup vegetable mixture): 546 Calories, 32g Fat (4g Saturated), 107mg Cholesterol, 562mg Sodium, 20g Carbohydrates, 6g Fiber, 9g Sugars, 46g Protein


  1. With rolling pin, flatten bread to ⅛-inch thick.
  2. Spread mayonnaise on 1 side of bread slices; top with ham, turkey and cheeses. Starting from long end, roll up each slice of bread to enclose filling.
  3. In large skillet, heat butter over medium heat; add roll-ups, seam side down, and cook 5 minutes or until golden brown, turning to brown all sides.
  4. Serve roll-ups with soup garnished with basil, if desired.

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