Name: Crispy Pistachio-Crusted Salmon with Roasted Asparagus and Lemon Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Salmon Fillet; 0.5 oz Pistachios (raw, unsalted); 100 g Asparagus Spears; 0.5 cup Cooked Quinoa; 1 tsp Olive Oil; 1/2 Lemon; Salt and Pepper

Crispy Pistachio-Crusted Salmon with Roasted Asparagus and Lemon Quinoa

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

YOUR SOLIN GENERATED RECIPE

Crispy Pistachio-Crusted Salmon with Roasted Asparagus and Lemon Quinoa

Savor a vibrant plate of tender, crispy salmon encrusted with finely chopped pistachios, paired with roasted asparagus and zesty lemon quinoa. This dish delivers a delightful mix of crunchy textures and bright flavors while nurturing your wellness goals.

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NUTRITION

Protein

39.9g

Fat

29.1g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

0.5 oz Pistachios (raw, unsalted)

100 g Asparagus Spears

0.5 cup Cooked Quinoa

1 tsp Olive Oil

1/2 Lemon

Salt and Pepper

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PREPARATION

1
Preheat your oven to 425°F.
2
Finely chop the pistachios and set aside. Season the salmon fillet lightly with salt and pepper.
3
Press the chopped pistachios onto the top of the salmon fillet to form a crust.
4
Place trimmed asparagus spears on a baking sheet, drizzle with 1 tsp of olive oil, and season with salt and pepper.
5
Bake the asparagus alongside the salmon. Place salmon on a lightly greased baking tray or parchment paper and roast for about 10-12 minutes or until the salmon is cooked through and the pistachio crust is golden.
6
While baking, warm the cooked quinoa in a small saucepan over medium-low heat, adding a squeeze of lemon juice and a dash of salt to taste.
7
Plate the salmon with a side of roasted asparagus and a serving of lemon-infused quinoa. Serve immediately.