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 bright and flavorful twist on a classic salmon dish as tender salmon is enveloped in a crunchy pistachio crust and finished with a delicate citrus-ginger glaze. This dish offers an exciting mix of textures and a harmonious balance of savory and tangy notes, perfect for a clean, nutritious meal.

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NUTRITION

350kcal
Protein
35g
Fat
20g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

15 g Shelled Pistachios

1 tbsp Fresh Orange Juice

1 tsp Fresh Ginger, grated

0.5 tbsp Low-Sodium Soy Sauce

0.5 tsp Honey

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.

  • 2

    Using a food processor or small bag and rolling pin, finely chop or pulse the shelled pistachios until they reach a coarse, crumbly texture.

  • 3

    Pat the salmon fillet dry with a paper towel. Season lightly with salt and pepper if desired.

  • 4

    Brush the top of the salmon with a small amount of low-sodium soy sauce to help the pistachio crumbs adhere.

  • 5

    Evenly press the chopped pistachios onto the top of the salmon fillet, ensuring a good, crispy coating.

  • 6

    Place the crusted salmon on the prepared baking tray and bake in the preheated oven for 10-12 minutes, or until the salmon is just cooked through and flakes easily with a fork.

  • 7

    While the salmon bakes, prepare the citrus-ginger glaze by whisking together the fresh orange juice, grated ginger, remaining low-sodium soy sauce, and honey in a small bowl.

  • 8

    Once the salmon is done, remove it from the oven and drizzle the citrus-ginger glaze over the top for a burst of tangy flavor.

  • 9

    Serve immediately, enjoying the combination of crispy crust and vibrant, 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 bright and flavorful twist on a classic salmon dish as tender salmon is enveloped in a crunchy pistachio crust and finished with a delicate citrus-ginger glaze. This dish offers an exciting mix of textures and a harmonious balance of savory and tangy notes, perfect for a clean, nutritious meal.

NUTRITION

350kcal
Protein
35g
Fat
20g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

15 g Shelled Pistachios

1 tbsp Fresh Orange Juice

1 tsp Fresh Ginger, grated

0.5 tbsp Low-Sodium Soy Sauce

0.5 tsp Honey

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.

  • 2

    Using a food processor or small bag and rolling pin, finely chop or pulse the shelled pistachios until they reach a coarse, crumbly texture.

  • 3

    Pat the salmon fillet dry with a paper towel. Season lightly with salt and pepper if desired.

  • 4

    Brush the top of the salmon with a small amount of low-sodium soy sauce to help the pistachio crumbs adhere.

  • 5

    Evenly press the chopped pistachios onto the top of the salmon fillet, ensuring a good, crispy coating.

  • 6

    Place the crusted salmon on the prepared baking tray and bake in the preheated oven for 10-12 minutes, or until the salmon is just cooked through and flakes easily with a fork.

  • 7

    While the salmon bakes, prepare the citrus-ginger glaze by whisking together the fresh orange juice, grated ginger, remaining low-sodium soy sauce, and honey in a small bowl.

  • 8

    Once the salmon is done, remove it from the oven and drizzle the citrus-ginger glaze over the top for a burst of tangy flavor.

  • 9

    Serve immediately, enjoying the combination of crispy crust and vibrant, zesty glaze.