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

Enjoy a beautifully balanced plate featuring a salmon fillet encrusted with crunchy pistachios, perfectly complemented by tender roasted asparagus and a zesty lemon dill quinoa. This dish delivers a delightful mixture of textures and flavors, from the rich, nutty coating on the salmon to the fresh, vibrant notes in the quinoa, making it an energizing and satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

546kcal
Protein
39.2g
Fat
31.2g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

0.5 ounce crushed Pistachio Nuts

6 Asparagus Spears

0.5 cup cooked Quinoa

1 teaspoon Extra Virgin Olive Oil

1/4 lemon Fresh Lemon Juice

1 tablespoon Fresh Dill (minced)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the salmon fillet on a parchment-lined baking sheet. Sprinkle the crushed pistachios evenly over the top of the salmon, gently pressing them to adhere.

  • 3

    Arrange the asparagus spears around the salmon. Drizzle the asparagus with extra virgin olive oil, and season with a pinch of salt and pepper if desired.

  • 4

    Bake in the preheated oven for about 12-15 minutes, until the salmon is cooked through and the pistachio crust is lightly toasted.

  • 5

    While the salmon and asparagus are baking, prepare the quinoa by gently reheating or fluffing it with a fork. Stir in the fresh lemon juice and minced dill.

  • 6

    Once baked, plate the pistachio-crusted salmon alongside the roasted asparagus and a serving of lemon dill quinoa. Serve immediately 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

Enjoy a beautifully balanced plate featuring a salmon fillet encrusted with crunchy pistachios, perfectly complemented by tender roasted asparagus and a zesty lemon dill quinoa. This dish delivers a delightful mixture of textures and flavors, from the rich, nutty coating on the salmon to the fresh, vibrant notes in the quinoa, making it an energizing and satisfying meal.

NUTRITION

546kcal
Protein
39.2g
Fat
31.2g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

0.5 ounce crushed Pistachio Nuts

6 Asparagus Spears

0.5 cup cooked Quinoa

1 teaspoon Extra Virgin Olive Oil

1/4 lemon Fresh Lemon Juice

1 tablespoon Fresh Dill (minced)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the salmon fillet on a parchment-lined baking sheet. Sprinkle the crushed pistachios evenly over the top of the salmon, gently pressing them to adhere.

  • 3

    Arrange the asparagus spears around the salmon. Drizzle the asparagus with extra virgin olive oil, and season with a pinch of salt and pepper if desired.

  • 4

    Bake in the preheated oven for about 12-15 minutes, until the salmon is cooked through and the pistachio crust is lightly toasted.

  • 5

    While the salmon and asparagus are baking, prepare the quinoa by gently reheating or fluffing it with a fork. Stir in the fresh lemon juice and minced dill.

  • 6

    Once baked, plate the pistachio-crusted salmon alongside the roasted asparagus and a serving of lemon dill quinoa. Serve immediately and enjoy.