Crispy Pistachio-Crusted Salmon with Fresh Lemon-Dill Quinoa and Roasted Asparagus

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

Crispy Pistachio-Crusted Salmon with Fresh Lemon-Dill Quinoa and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Pistachio-Crusted Salmon with Fresh Lemon-Dill Quinoa and Roasted Asparagus

Enjoy a delightful balance of flavors with tender salmon encrusted in a crunchy pistachio coating, paired with zesty lemon-dill quinoa and perfectly roasted asparagus spears, making for a vibrant, nutrient-packed meal that satisfies without compromising on taste.

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NUTRITION

455kcal
Protein
33.1g
Fat
24.2g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

0.25 oz Shelled Pistachios

0.5 cup cooked Quinoa

5 spears Asparagus

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Dill

1 tsp Olive Oil

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the asparagus spears on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 10-12 minutes until tender and slightly charred.

  • 3

    Meanwhile, finely chop the pistachios and mix them with a pinch of salt and pepper.

  • 4

    Brush the salmon fillet lightly with olive oil, then press the chopped pistachios onto the top to form a crunchy crust.

  • 5

    Heat a non-stick skillet over medium-high heat. Sear the salmon, crust side down, for 2-3 minutes until golden, then flip and cook for an additional 3-4 minutes until the salmon is just cooked through.

  • 6

    For the quinoa, if not pre-cooked, prepare according to package instructions. Once ready, stir in fresh lemon juice and chopped dill for a bright flavor.

  • 7

    Plate the salmon on a bed of lemon-dill quinoa and arrange the roasted asparagus on the side. Garnish with an extra drizzle of lemon juice if desired.

Crispy Pistachio-Crusted Salmon with Fresh Lemon-Dill Quinoa and Roasted Asparagus

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

Crispy Pistachio-Crusted Salmon with Fresh Lemon-Dill Quinoa and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Pistachio-Crusted Salmon with Fresh Lemon-Dill Quinoa and Roasted Asparagus

Enjoy a delightful balance of flavors with tender salmon encrusted in a crunchy pistachio coating, paired with zesty lemon-dill quinoa and perfectly roasted asparagus spears, making for a vibrant, nutrient-packed meal that satisfies without compromising on taste.

NUTRITION

455kcal
Protein
33.1g
Fat
24.2g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

0.25 oz Shelled Pistachios

0.5 cup cooked Quinoa

5 spears Asparagus

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Dill

1 tsp Olive Oil

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the asparagus spears on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 10-12 minutes until tender and slightly charred.

  • 3

    Meanwhile, finely chop the pistachios and mix them with a pinch of salt and pepper.

  • 4

    Brush the salmon fillet lightly with olive oil, then press the chopped pistachios onto the top to form a crunchy crust.

  • 5

    Heat a non-stick skillet over medium-high heat. Sear the salmon, crust side down, for 2-3 minutes until golden, then flip and cook for an additional 3-4 minutes until the salmon is just cooked through.

  • 6

    For the quinoa, if not pre-cooked, prepare according to package instructions. Once ready, stir in fresh lemon juice and chopped dill for a bright flavor.

  • 7

    Plate the salmon on a bed of lemon-dill quinoa and arrange the roasted asparagus on the side. Garnish with an extra drizzle of lemon juice if desired.