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

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

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a delightful dinner featuring tender salmon encrusted with crushed pistachios, perfectly roasted asparagus, and a refreshing lemon-herb quinoa. This dish balances nutty crunch with bright citrus notes, delivering a satisfying meal that's both flavorful and aligned with your nutritional goals.

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NUTRITION

597kcal
Protein
39.6g
Fat
27.3g
Carbs
52.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

0.5 oz Unsalted Shelled Pistachios

1 cup Asparagus

1 cup Cooked Quinoa

0.5 tsp Olive Oil

1 Lemon

2 tbsp Fresh Herbs (Parsley & Dill)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Roughly crush the pistachios on a cutting board until you have coarse crumbs. Season with a pinch of salt and pepper.

  • 3

    Pat the salmon fillet dry. Brush lightly with olive oil and press the crushed pistachios onto the top side of the salmon to form a crust.

  • 4

    Place the crusted salmon on a baking tray lined with parchment paper. Arrange trimmed asparagus spears around the salmon. Drizzle a tiny bit of olive oil over the asparagus and season with salt and pepper.

  • 5

    Roast in the preheated oven for about 12-15 minutes, or until the salmon is just cooked through and the asparagus is tender.

  • 6

    While the salmon and asparagus roast, prepare the lemon-herb quinoa. In a small saucepan, warm the cooked quinoa over low heat. Stir in the zest and juice of the lemon along with the chopped fresh herbs. Adjust seasoning with salt and pepper.

  • 7

    Plate the salmon alongside a serving of roasted asparagus and a generous scoop of lemon-herb quinoa. Serve warm and enjoy!

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

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

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a delightful dinner featuring tender salmon encrusted with crushed pistachios, perfectly roasted asparagus, and a refreshing lemon-herb quinoa. This dish balances nutty crunch with bright citrus notes, delivering a satisfying meal that's both flavorful and aligned with your nutritional goals.

NUTRITION

597kcal
Protein
39.6g
Fat
27.3g
Carbs
52.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

0.5 oz Unsalted Shelled Pistachios

1 cup Asparagus

1 cup Cooked Quinoa

0.5 tsp Olive Oil

1 Lemon

2 tbsp Fresh Herbs (Parsley & Dill)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Roughly crush the pistachios on a cutting board until you have coarse crumbs. Season with a pinch of salt and pepper.

  • 3

    Pat the salmon fillet dry. Brush lightly with olive oil and press the crushed pistachios onto the top side of the salmon to form a crust.

  • 4

    Place the crusted salmon on a baking tray lined with parchment paper. Arrange trimmed asparagus spears around the salmon. Drizzle a tiny bit of olive oil over the asparagus and season with salt and pepper.

  • 5

    Roast in the preheated oven for about 12-15 minutes, or until the salmon is just cooked through and the asparagus is tender.

  • 6

    While the salmon and asparagus roast, prepare the lemon-herb quinoa. In a small saucepan, warm the cooked quinoa over low heat. Stir in the zest and juice of the lemon along with the chopped fresh herbs. Adjust seasoning with salt and pepper.

  • 7

    Plate the salmon alongside a serving of roasted asparagus and a generous scoop of lemon-herb quinoa. Serve warm and enjoy!