Arrange coral salmon fillets among ruby radicchio wedges and glossy plum slices, then scatter vibrant green pistachio salsa verde and chopped pistachios across the platter.

Sheet-Pan Salmon with Roasted Plum Agrodolce and Pistachio Salsa Verde

Name: Sheet-Pan Salmon with Roasted Plum Agrodolce and Pistachio Salsa Verde
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 fillets, 6 ounces each skin-on salmon fillet remove pin bones and pat dry; 3 firm ripe plum halve, pit, and cut into wedges; 2 small heads radicchio core and quarter; 1/2 small onion red onion thinly slice; 1/2 cup leaves flat-leaf parsley finely chop; 1/4 cup leaves fresh basil finely chop; 1/3 cup shelled pistachio roughly chop; 2 tablespoons caper drain; 1 garlic clove finely grate; 1 lemon zest and juice; 2 tablespoons balsamic vinegar; 1 tablespoon honey; 1/4 teaspoon red pepper flakes; 3 tablespoons, divided extra-virgin olive oil divide; 1 teaspoon, divided kosher salt divide; 1/2 teaspoon black pepper freshly grind

Roasted salmon meets tart plums, bitter radicchio, and pistachio salsa.

Category Quick and Easy

Prep 15 minutes

Cook 20 minutes

Style Italian

Technique Roasting

Diet Friendly Pescatarian

Daily recipe · September 01, 2026

A little about this dish

This bright Italian-inspired sheet-pan supper pairs rich salmon with late-summer plums and pleasantly bitter radicchio. A balsamic-honey agrodolce brings sweet-tart depth, while a lemony pistachio salsa verde adds fresh herbs, briny capers, and irresistible crunch.

Ingredients (for 4)

Skin-on salmon fillet — 4 fillets, 6 ounces each — remove pin bones and pat dry
Firm ripe plum — 3 — halve, pit, and cut into wedges
Radicchio — 2 small heads — core and quarter
Red onion — 1/2 small onion — thinly slice
Flat-leaf parsley — 1/2 cup leaves — finely chop
Fresh basil — 1/4 cup leaves — finely chop
Shelled pistachio — 1/3 cup — roughly chop
Caper — 2 tablespoons — drain
Garlic clove — 1 — finely grate
Lemon — 1 — zest and juice
Balsamic vinegar — 2 tablespoons
Honey — 1 tablespoon
Red pepper flakes — 1/4 teaspoon
Extra-virgin olive oil — 3 tablespoons, divided — divide
Kosher salt — 1 teaspoon, divided — divide
Black pepper — 1/2 teaspoon — freshly grind

Preparation

Step 1 — 🔥📄

Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
Step 2 — 🌿🥜🥄

Stir together the parsley, basil, pistachios, capers, garlic, lemon zest, lemon juice, and red pepper flakes. Mix in 1½ tablespoons olive oil and a pinch of salt. Set aside.
Step 3 — 🍯🥣

Whisk the balsamic vinegar, honey, and 1 tablespoon water together in a small bowl.
Step 4 — 🍑🥬🧅

Toss the plums, radicchio, and red onion with 1 tablespoon olive oil, ¼ teaspoon salt, and the black pepper. Spread them on the baking sheet and roast for 8 minutes.
Step 5 — 🐟🫒🖌️

Nestle the salmon skin-side down among the vegetables. Brush with the remaining 1½ teaspoons olive oil, season with the remaining salt, and brush with half of the balsamic glaze.
Step 6 — ⏲️🌡️🍽️

Return the baking sheet to the oven and bake for 10–12 minutes. Brush the salmon with the remaining glaze during the final 2 minutes. It is ready when it flakes easily and reaches 145°F in the thickest part.
Step 7 — ✨🍋🍴

Rest the salmon for 2 minutes. Spoon the pistachio salsa verde over the salmon and vegetables, then serve from the baking sheet or on a platter.

A final fox tip

Estimated at approximately 620 calories per serving. For a variation, substitute nectarines for the plums or trout for the salmon. Keep the salsa verde chunky for the best texture and color contrast; children can help pick basil leaves and scatter pistachios over the finished platter.