YOUR SOLIN GENERATED RECIPE
Crispy Pistachio-Crusted Salmon with Creamy Lemon Dill Quinoa and Roasted Asparagus
Savor a delightful plate featuring a tender, crispy pistachio-crusted salmon paired with creamy lemon dill quinoa and perfectly roasted asparagus. The earthy crunch of pistachios complements the rich, juicy salmon, while the quinoa, lightened by a tangy yogurt dressing, and the slightly charred asparagus add fresh, zesty accents to a balanced, nutritious meal.
INGREDIENTS
4 ounces Salmon Fillet
10 grams chopped Pistachios
1/3 cup cooked Quinoa
1 tablespoon Non-fat Greek Yogurt
1 teaspoon Fresh Lemon Juice
1 teaspoon Fresh Dill
5 spears Asparagus
1/2 teaspoon Olive Oil
PREPARATION
Preheat your oven to 400°F.
Line a baking sheet with parchment paper and lightly drizzle 1/2 teaspoon of olive oil over the asparagus. Season with a pinch of salt and pepper, then roast in the oven for 10-12 minutes until tender and slightly charred.
For the salmon, gently pat the fillet dry. Finely chop the pistachios and press them onto the top of the salmon to form a crunchy crust. Lightly season the fillet with salt and pepper.
Place the salmon on a separate parchment-lined baking tray. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
While the salmon and asparagus roast, prepare the quinoa. In a small bowl, combine the cooked quinoa with non-fat Greek yogurt, fresh lemon juice, and chopped dill. Stir well to create a creamy, zesty mixture.
Once everything is cooked, plate the salmon alongside a serving of the creamy lemon dill quinoa and roasted asparagus.
Serve immediately and enjoy the balanced flavors of a crisp, nutty crust, tangy quinoa dressing, and tender, roasted vegetables.