Crispy Pistachio Crusted Salmon with Lemon-Herb Quinoa and Tender Roasted Asparagus

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

Crispy Pistachio Crusted Salmon with Lemon-Herb Quinoa and Tender Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Pistachio Crusted Salmon with Lemon-Herb Quinoa and Tender Roasted Asparagus

Dive into a satisfying dish featuring a tender salmon fillet encrusted with crunchy, unsalted pistachios, perfectly paired with fluffy lemon-herb quinoa and crisp, roasted asparagus. This well-balanced meal offers vibrant textures and a delightful mix of tangy and nutty flavors, ideal for a nourishing dinner.

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NUTRITION

487kcal
Protein
37.3g
Fat
28.3g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

10 g Pistachios, unsalted, shelled

0.33 cup Cooked Quinoa

5 Asparagus Spears

1 tbsp Lemon Juice

1 tsp Olive Oil

1 tbsp Fresh Parsley (chopped)

1 clove Garlic (minced)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Rinse the salmon fillet and pat dry. Season lightly with salt and pepper.

  • 3

    Finely chop the pistachios in a small bowl. In another small bowl, mix the chopped pistachios with the minced garlic and chopped parsley.

  • 4

    Lightly brush the salmon with a tiny bit of olive oil, then press the pistachio mixture evenly onto the top of the salmon to create a crunchy crust.

  • 5

    Place the crusted salmon on a baking sheet lined with parchment paper.

  • 6

    Trim the woody ends of the asparagus and toss them with a drizzle of olive oil, a pinch of salt and pepper, and a splash of lemon juice.

  • 7

    Arrange the asparagus on the baking sheet alongside the salmon.

  • 8

    Roast in the oven for about 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.

  • 9

    While the salmon and asparagus are roasting, warm the pre-cooked quinoa in a small saucepan over low heat and stir in the remaining lemon juice and a pinch of salt.

  • 10

    Plate the quinoa as a base, top with the crispy salmon, and arrange the roasted asparagus on the side. Garnish with extra fresh parsley if desired and serve immediately.

Crispy Pistachio Crusted Salmon with Lemon-Herb Quinoa and Tender Roasted Asparagus

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

Crispy Pistachio Crusted Salmon with Lemon-Herb Quinoa and Tender Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Pistachio Crusted Salmon with Lemon-Herb Quinoa and Tender Roasted Asparagus

Dive into a satisfying dish featuring a tender salmon fillet encrusted with crunchy, unsalted pistachios, perfectly paired with fluffy lemon-herb quinoa and crisp, roasted asparagus. This well-balanced meal offers vibrant textures and a delightful mix of tangy and nutty flavors, ideal for a nourishing dinner.

NUTRITION

487kcal
Protein
37.3g
Fat
28.3g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

10 g Pistachios, unsalted, shelled

0.33 cup Cooked Quinoa

5 Asparagus Spears

1 tbsp Lemon Juice

1 tsp Olive Oil

1 tbsp Fresh Parsley (chopped)

1 clove Garlic (minced)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Rinse the salmon fillet and pat dry. Season lightly with salt and pepper.

  • 3

    Finely chop the pistachios in a small bowl. In another small bowl, mix the chopped pistachios with the minced garlic and chopped parsley.

  • 4

    Lightly brush the salmon with a tiny bit of olive oil, then press the pistachio mixture evenly onto the top of the salmon to create a crunchy crust.

  • 5

    Place the crusted salmon on a baking sheet lined with parchment paper.

  • 6

    Trim the woody ends of the asparagus and toss them with a drizzle of olive oil, a pinch of salt and pepper, and a splash of lemon juice.

  • 7

    Arrange the asparagus on the baking sheet alongside the salmon.

  • 8

    Roast in the oven for about 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.

  • 9

    While the salmon and asparagus are roasting, warm the pre-cooked quinoa in a small saucepan over low heat and stir in the remaining lemon juice and a pinch of salt.

  • 10

    Plate the quinoa as a base, top with the crispy salmon, and arrange the roasted asparagus on the side. Garnish with extra fresh parsley if desired and serve immediately.