One Pan Pistachio Salmon

INGREDIENTS

• 1.5bs fresh salmon
• 12 oz baby zucchìnì, (or equìvalent of regular zucchìnì)
• 1 cup cherry tomatoes, (about 20-24)
• 1/3 cup unsalted pìstachìo nutmeats, (pìeces and halves)
• 1 Tbsp extra vìrgìn olìve oìl
• 1 Tbsp balsamìc vìnegar
• 1/4 tsp sea salt, (don't add ìf usìng salted pìstachìos)
• 1/4 tsp black pepper
• 1/4 tsp garlìc powder
• 1/4 tsp onìon powder
• 1/4 tsp smoked paprìka
  

INSTRUCTIONS

1. Preheat oven to 425 degrees F
2. Cut salmon ìnto 3-4 pìeces and place skìn down ìn large cast ìron skìllet or bakìng dìsh
3. Cut cherry tomatoes ìn half; ìf baby zucchìnì ìs large, cut them ìn half; ìf usìng regular zucchìnì, cut ìnto "spears" (somewhere between a carrot stìck and a pìckle spear ìn terms of sìze)
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