Pistachio Crusted Salmon with Roasted Asparagus and Lemon Dill 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 Dill Quinoa

YOUR SOLIN GENERATED RECIPE

Pistachio Crusted Salmon with Roasted Asparagus and Lemon Dill Quinoa

Savor this elegant yet wholesome dish featuring tender salmon encrusted with crunchy pistachios, paired with perfectly roasted asparagus and a vibrant lemon dill quinoa. Each bite delivers a beautiful balance of flavors and textures, ideal for a nutritious dinner that feels indulgent yet light.

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NUTRITION

497kcal
Protein
35.2g
Fat
26.6g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

0.5 oz Shelled Pistachios

1 cup Asparagus

0.5 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

0.5 tbsp Fresh 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

    Prepare the pistachio crust by finely chopping the pistachios. Set aside.

  • 3

    Pat the salmon fillet dry and lightly brush with a bit of olive oil. Season with salt and pepper. Press the chopped pistachios onto the top of the salmon to form a crust.

  • 4

    Trim the tough ends off the asparagus and arrange them on half of the baking sheet. Drizzle with a little olive oil, and season with salt and pepper.

  • 5

    Place the salmon on the baking sheet alongside the asparagus. Roast in the preheated oven for about 12-15 minutes or until the salmon is cooked through and flaky, and the asparagus is tender.

  • 6

    Meanwhile, prepare the quinoa if not pre-cooked. Fluff the cooked quinoa and stir in the lemon juice and chopped fresh dill. Season lightly with salt and pepper.

  • 7

    Plate the dish by placing a serving of lemon dill quinoa on the plate, add a portion of roasted asparagus, and top with the pistachio crusted salmon. Serve warm and enjoy.

Pistachio Crusted Salmon with Roasted Asparagus and Lemon Dill 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 Dill Quinoa

YOUR SOLIN GENERATED RECIPE

Pistachio Crusted Salmon with Roasted Asparagus and Lemon Dill Quinoa

Savor this elegant yet wholesome dish featuring tender salmon encrusted with crunchy pistachios, paired with perfectly roasted asparagus and a vibrant lemon dill quinoa. Each bite delivers a beautiful balance of flavors and textures, ideal for a nutritious dinner that feels indulgent yet light.

NUTRITION

497kcal
Protein
35.2g
Fat
26.6g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

0.5 oz Shelled Pistachios

1 cup Asparagus

0.5 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

0.5 tbsp Fresh Dill

Salt and Pepper (to taste)

PREPARATION

  • 1

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

  • 2

    Prepare the pistachio crust by finely chopping the pistachios. Set aside.

  • 3

    Pat the salmon fillet dry and lightly brush with a bit of olive oil. Season with salt and pepper. Press the chopped pistachios onto the top of the salmon to form a crust.

  • 4

    Trim the tough ends off the asparagus and arrange them on half of the baking sheet. Drizzle with a little olive oil, and season with salt and pepper.

  • 5

    Place the salmon on the baking sheet alongside the asparagus. Roast in the preheated oven for about 12-15 minutes or until the salmon is cooked through and flaky, and the asparagus is tender.

  • 6

    Meanwhile, prepare the quinoa if not pre-cooked. Fluff the cooked quinoa and stir in the lemon juice and chopped fresh dill. Season lightly with salt and pepper.

  • 7

    Plate the dish by placing a serving of lemon dill quinoa on the plate, add a portion of roasted asparagus, and top with the pistachio crusted salmon. Serve warm and enjoy.