Pistachio Crusted Salmon with Lemon Dill Quinoa and Crispy Roasted Green Beans

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

Pistachio Crusted Salmon with Lemon Dill Quinoa and Crispy Roasted Green Beans

YOUR SOLIN GENERATED RECIPE

Pistachio Crusted Salmon with Lemon Dill Quinoa and Crispy Roasted Green Beans

Enjoy a vibrant dish featuring a lightly pistachio-crusted salmon fillet paired with zesty lemon dill quinoa and crispy roasted green beans. This balanced plate offers a harmonious blend of textures and flavors—from the crunchy, nutty crust to the tender, flaky salmon, all accented by the bright lemon and herb notes.

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NUTRITION

493kcal
Protein
39.3g
Fat
27.6g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/8 cup crushed unsalted pistachios

1/3 cup cooked quinoa

1 cup green beans

1/2 medium lemon (juice and zest)

1 tbsp fresh dill

Cooking spray or 1/2 tbsp olive oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the salmon fillet dry and season lightly with salt and pepper. Press the crushed pistachios onto the top of the salmon to form a crust.

  • 3

    Place the crusted salmon on a lightly oiled baking sheet and bake for 12-15 minutes, or until the salmon is just cooked through and the pistachio topping is golden.

  • 4

    Meanwhile, toss the green beans with a light spray of olive oil, salt, and pepper. Spread them onto another baking sheet and roast in the oven for about 10-12 minutes until they are crispy yet tender.

  • 5

    In a small saucepan, warm the cooked quinoa. Stir in fresh lemon juice, a little lemon zest, and chopped dill. Adjust seasoning with salt and pepper to taste.

  • 6

    Plate the quinoa as a base, place the roasted green beans alongside, and top with the pistachio-crusted salmon.

  • 7

    Garnish with additional dill or a lemon wedge if desired, and serve immediately.

Pistachio Crusted Salmon with Lemon Dill Quinoa and Crispy Roasted Green Beans

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

Pistachio Crusted Salmon with Lemon Dill Quinoa and Crispy Roasted Green Beans

YOUR SOLIN GENERATED RECIPE

Pistachio Crusted Salmon with Lemon Dill Quinoa and Crispy Roasted Green Beans

Enjoy a vibrant dish featuring a lightly pistachio-crusted salmon fillet paired with zesty lemon dill quinoa and crispy roasted green beans. This balanced plate offers a harmonious blend of textures and flavors—from the crunchy, nutty crust to the tender, flaky salmon, all accented by the bright lemon and herb notes.

NUTRITION

493kcal
Protein
39.3g
Fat
27.6g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/8 cup crushed unsalted pistachios

1/3 cup cooked quinoa

1 cup green beans

1/2 medium lemon (juice and zest)

1 tbsp fresh dill

Cooking spray or 1/2 tbsp olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the salmon fillet dry and season lightly with salt and pepper. Press the crushed pistachios onto the top of the salmon to form a crust.

  • 3

    Place the crusted salmon on a lightly oiled baking sheet and bake for 12-15 minutes, or until the salmon is just cooked through and the pistachio topping is golden.

  • 4

    Meanwhile, toss the green beans with a light spray of olive oil, salt, and pepper. Spread them onto another baking sheet and roast in the oven for about 10-12 minutes until they are crispy yet tender.

  • 5

    In a small saucepan, warm the cooked quinoa. Stir in fresh lemon juice, a little lemon zest, and chopped dill. Adjust seasoning with salt and pepper to taste.

  • 6

    Plate the quinoa as a base, place the roasted green beans alongside, and top with the pistachio-crusted salmon.

  • 7

    Garnish with additional dill or a lemon wedge if desired, and serve immediately.