Name: Pistachio-Crusted Salmon with Roasted Asparagus and Creamy Lemon Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Salmon Fillet; 1/4 cup crushed Pistachios; 1 cup Asparagus; 1/2 cup cooked Quinoa; 1 tbsp Lemon Juice; 1 tbsp Greek Yogurt; 2 tsp Olive Oil; Salt & Pepper to taste

Pistachio-Crusted Salmon with Roasted Asparagus and Creamy Lemon Quinoa

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

YOUR SOLIN GENERATED RECIPE

Pistachio-Crusted Salmon with Roasted Asparagus and Creamy Lemon Quinoa

Enjoy a vibrant dinner featuring a crispy pistachio-crusted salmon paired with tender roasted asparagus and a tangy, creamy lemon quinoa. This dish delivers an enticing blend of textures and flavors that is both satisfying and nutritionally balanced.

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NUTRITION

Protein

41g

Fat

34.7g

Carbs

35.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/4 cup crushed Pistachios

1 cup Asparagus

1/2 cup cooked Quinoa

1 tbsp Lemon Juice

1 tbsp Greek Yogurt

2 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F.
2
On a small plate, combine the crushed pistachios with a pinch of salt and pepper.
3
Lightly brush the salmon fillet with olive oil, then press the pistachios onto the top to form a crust.
4
Place the salmon on a baking sheet lined with parchment paper.
5
Trim the asparagus and toss with a drizzle of olive oil, salt, and pepper; arrange alongside the salmon.
6
Bake in the preheated oven for about 12-15 minutes or until the salmon flakes easily and the asparagus is tender.
7
Meanwhile, prepare the quinoa by reheating it if pre-cooked or cooking according to package instructions. Stir in lemon juice and Greek yogurt to create a creamy, tangy dressing.
8
Plate the salmon with a serving of roasted asparagus and a side of creamy lemon quinoa, then serve immediately.