Crispy Pistachio-Crusted Salmon with Citrus-Ginger Glaze

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pistachio-Crusted Salmon with Citrus-Ginger Glaze

YOUR SOLIN GENERATED RECIPE

Crispy Pistachio-Crusted Salmon with Citrus-Ginger Glaze

Enjoy a delightful balance of savory and tangy flavors with this crispy pistachio-crusted salmon. The light, crunchy nut coating pairs beautifully with a vibrant citrus-ginger glaze, creating a dish that's both visually appealing and flavorful – perfect for a nutritious dinner that keeps you on track with your fitness goals.

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NUTRITION

432kcal
Protein
34.1g
Fat
28.5g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

0.5 ounce Pistachios (unsalted), crushed

1 tablespoon Fresh Orange Juice

1 teaspoon Fresh Ginger, grated

1 teaspoon Lemon Zest

0.5 teaspoon Honey

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat the salmon fillet dry with a paper towel. Season lightly with a pinch of salt and black pepper on both sides.

  • 3

    In a small bowl, combine the crushed pistachios with a pinch of salt and pepper. Press this mixture gently onto the top of the salmon fillet to form a crust.

  • 4

    Place the crusted salmon on the prepared baking sheet. Drizzle with a teaspoon of olive oil to help enhance the crisping effect.

  • 5

    Bake the salmon for about 10-12 minutes, or until the fish is just cooked through and the crust is lightly toasted.

  • 6

    While the salmon bakes, prepare the citrus-ginger glaze. In a small saucepan over low heat, mix together the fresh orange juice, freshly grated ginger, lemon zest, and honey. Allow the mixture to simmer for 2-3 minutes until slightly thickened.

  • 7

    Once the salmon is done, remove it from the oven and drizzle the warm glaze over the top. Serve immediately and enjoy the harmonious blend of savory salmon and zesty glaze.

Crispy Pistachio-Crusted Salmon with Citrus-Ginger Glaze

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pistachio-Crusted Salmon with Citrus-Ginger Glaze

YOUR SOLIN GENERATED RECIPE

Crispy Pistachio-Crusted Salmon with Citrus-Ginger Glaze

Enjoy a delightful balance of savory and tangy flavors with this crispy pistachio-crusted salmon. The light, crunchy nut coating pairs beautifully with a vibrant citrus-ginger glaze, creating a dish that's both visually appealing and flavorful – perfect for a nutritious dinner that keeps you on track with your fitness goals.

NUTRITION

432kcal
Protein
34.1g
Fat
28.5g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

0.5 ounce Pistachios (unsalted), crushed

1 tablespoon Fresh Orange Juice

1 teaspoon Fresh Ginger, grated

1 teaspoon Lemon Zest

0.5 teaspoon Honey

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat the salmon fillet dry with a paper towel. Season lightly with a pinch of salt and black pepper on both sides.

  • 3

    In a small bowl, combine the crushed pistachios with a pinch of salt and pepper. Press this mixture gently onto the top of the salmon fillet to form a crust.

  • 4

    Place the crusted salmon on the prepared baking sheet. Drizzle with a teaspoon of olive oil to help enhance the crisping effect.

  • 5

    Bake the salmon for about 10-12 minutes, or until the fish is just cooked through and the crust is lightly toasted.

  • 6

    While the salmon bakes, prepare the citrus-ginger glaze. In a small saucepan over low heat, mix together the fresh orange juice, freshly grated ginger, lemon zest, and honey. Allow the mixture to simmer for 2-3 minutes until slightly thickened.

  • 7

    Once the salmon is done, remove it from the oven and drizzle the warm glaze over the top. Serve immediately and enjoy the harmonious blend of savory salmon and zesty glaze.