Crispy 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.

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a balanced and vibrant dish featuring a tender salmon fillet encrusted with crunchy pistachios, accompanied by perfectly roasted asparagus and a zesty, herb-infused quinoa. This dish beautifully pairs rich flavors with light, refreshing notes of lemon and fresh herbs, making it a delectable option for dinner with wholesome ingredients that keep you fueled and satisfied.

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NUTRITION

457kcal
Protein
35.1g
Fat
23.4g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

0.5 oz shelled Pistachios

1 cup Asparagus

1/2 cup cooked Quinoa

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Dill)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Place the asparagus on the baking sheet, drizzle with a small amount of olive oil (optional), season with salt and pepper, and roast in the oven for about 12-15 minutes until tender and slightly crispy.

  • 3

    Meanwhile, finely chop the pistachios and mix them with a pinch of salt and pepper on a plate. Pat the salmon fillet dry with a paper towel, then press the chopped pistachios onto the top side of the salmon to form a crust.

  • 4

    Heat a non-stick skillet over medium-high heat. Lightly sear the salmon, pistachio side down, for about 2-3 minutes until lightly browned. Flip the fillet and cook for another 2 minutes on the other side. (The salmon will finish cooking in the oven if needed, especially if it’s a thicker cut.)

  • 5

    In a small saucepan, warm the cooked quinoa. Stir in lemon juice, fresh chopped herbs, and a dash of salt and pepper for extra flavor.

  • 6

    Assemble the plate by placing a serving of lemon-herb quinoa, followed by the salmon fillet with the crispy pistachio crust. Garnish with the roasted asparagus and additional herbs if desired. Serve immediately.

Crispy 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.

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a balanced and vibrant dish featuring a tender salmon fillet encrusted with crunchy pistachios, accompanied by perfectly roasted asparagus and a zesty, herb-infused quinoa. This dish beautifully pairs rich flavors with light, refreshing notes of lemon and fresh herbs, making it a delectable option for dinner with wholesome ingredients that keep you fueled and satisfied.

NUTRITION

457kcal
Protein
35.1g
Fat
23.4g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

0.5 oz shelled Pistachios

1 cup Asparagus

1/2 cup cooked Quinoa

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Dill)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Place the asparagus on the baking sheet, drizzle with a small amount of olive oil (optional), season with salt and pepper, and roast in the oven for about 12-15 minutes until tender and slightly crispy.

  • 3

    Meanwhile, finely chop the pistachios and mix them with a pinch of salt and pepper on a plate. Pat the salmon fillet dry with a paper towel, then press the chopped pistachios onto the top side of the salmon to form a crust.

  • 4

    Heat a non-stick skillet over medium-high heat. Lightly sear the salmon, pistachio side down, for about 2-3 minutes until lightly browned. Flip the fillet and cook for another 2 minutes on the other side. (The salmon will finish cooking in the oven if needed, especially if it’s a thicker cut.)

  • 5

    In a small saucepan, warm the cooked quinoa. Stir in lemon juice, fresh chopped herbs, and a dash of salt and pepper for extra flavor.

  • 6

    Assemble the plate by placing a serving of lemon-herb quinoa, followed by the salmon fillet with the crispy pistachio crust. Garnish with the roasted asparagus and additional herbs if desired. Serve immediately.