YOUR SOLIN GENERATED RECIPE
Crispy Pistachio-Crusted Salmon with Roasted Asparagus and Lemon-Herb Quinoa
Savor the delightful combination of a crisp pistachio crust on tender salmon, perfectly paired with vibrantly roasted asparagus and a zesty lemon-herb quinoa. Each bite brings a balance of crunch, flavor, and nutritious appeal, making it a satisfying meal for any time of day.
INGREDIENTS
4 oz Salmon Fillet
0.5 oz Unsalted Pistachios, crushed
0.5 cup Cooked Quinoa
0.25 bunch Asparagus (approx. 6 spears)
1 tbsp Lemon Juice
2 tbsp Fresh Herbs (parsley and dill)
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Prepare the quinoa: In a small bowl, mix the cooked quinoa with lemon juice, fresh herbs, a drizzle of olive oil, and a pinch of salt and pepper. Set aside to allow the flavors to meld.
Place the asparagus on a baking sheet, drizzle lightly with olive oil, and season with salt and pepper. Roast in the oven for about 10-12 minutes until tender yet crisp.
Meanwhile, prepare the salmon fillet. Pat the salmon dry with a paper towel. Season lightly with salt and pepper.
Crush the pistachios finely on a plate. Press the top side of the salmon into the crushed pistachios so that they adhere well.
Heat a non-stick skillet over medium-high heat. Place the salmon, pistachio crust side down, and sear for 2-3 minutes until the crust is golden.
Carefully flip the salmon and cook for an additional 3-4 minutes on the other side until the salmon reaches your desired doneness.
Plate the salmon alongside the roasted asparagus and a serving of the lemon-herb quinoa. Serve immediately and enjoy!