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

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

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a vibrant plate featuring a perfectly baked salmon fillet encrusted with toasted pistachios, accompanied by zesty lemon-herb roasted asparagus and a serving of light, fluffy quinoa. The dish is balanced with healthy fats, lean protein, and a medley of bright flavors.

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NUTRITION

496kcal
Protein
36.2g
Fat
27.1g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/8 cup chopped Pistachios

1 cup Asparagus

1/2 cup cooked Quinoa

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice and Zest

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the salmon fillet on a parchment-lined baking sheet. Season lightly with salt and pepper.

  • 3

    Press the chopped pistachios onto the top of the salmon to create an even crust.

  • 4

    In a bowl, combine the asparagus with olive oil, lemon juice, mixed herbs, salt, and pepper.

  • 5

    Arrange the seasoned asparagus on another baking tray or around the salmon if space permits.

  • 6

    Place both the salmon and asparagus in the oven. Bake the salmon for about 12-15 minutes until the fish flakes easily, and roast the asparagus for 10-12 minutes until tender and slightly charred.

  • 7

    While the salmon and asparagus are cooking, prepare the quinoa according to package instructions to yield about 1/2 cup cooked.

  • 8

    Plate the crispy pistachio-crusted salmon alongside a serving of roasted asparagus and a scoop of fluffy quinoa. Garnish with additional lemon zest or herbs if desired.

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

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

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a vibrant plate featuring a perfectly baked salmon fillet encrusted with toasted pistachios, accompanied by zesty lemon-herb roasted asparagus and a serving of light, fluffy quinoa. The dish is balanced with healthy fats, lean protein, and a medley of bright flavors.

NUTRITION

496kcal
Protein
36.2g
Fat
27.1g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/8 cup chopped Pistachios

1 cup Asparagus

1/2 cup cooked Quinoa

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice and Zest

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the salmon fillet on a parchment-lined baking sheet. Season lightly with salt and pepper.

  • 3

    Press the chopped pistachios onto the top of the salmon to create an even crust.

  • 4

    In a bowl, combine the asparagus with olive oil, lemon juice, mixed herbs, salt, and pepper.

  • 5

    Arrange the seasoned asparagus on another baking tray or around the salmon if space permits.

  • 6

    Place both the salmon and asparagus in the oven. Bake the salmon for about 12-15 minutes until the fish flakes easily, and roast the asparagus for 10-12 minutes until tender and slightly charred.

  • 7

    While the salmon and asparagus are cooking, prepare the quinoa according to package instructions to yield about 1/2 cup cooked.

  • 8

    Plate the crispy pistachio-crusted salmon alongside a serving of roasted asparagus and a scoop of fluffy quinoa. Garnish with additional lemon zest or herbs if desired.