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

YOUR SOLIN GENERATED RECIPE

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

Savor a delightful twist on your dinner plate with a seared salmon fillet encrusted in finely chopped pistachios, paired perfectly with tender roasted asparagus and a zesty lemon-herb quinoa. A harmonious blend of textures and flavors that brings a burst of freshness to every bite.

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NUTRITION

490kcal
Protein
34.2g
Fat
27.1g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

0.5 oz Pistachios, shelled

0.5 cup Cooked Quinoa

0.5 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Line a baking sheet with parchment paper and toss the asparagus with olive oil, salt, and pepper. Roast for about 10-12 minutes until tender.

  • 3

    Finely chop the pistachios and mix with a pinch of salt and freshly ground pepper.

  • 4

    Pat dry the salmon fillet. Brush the top with lemon juice and press the chopped pistachios onto the surface to form a crust.

  • 5

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

  • 6

    In a small bowl, combine the cooked quinoa with the remaining lemon juice and fresh herbs, mixing well.

  • 7

    Plate the salmon alongside the roasted asparagus and a serving of lemon-herb quinoa, and enjoy.

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

YOUR SOLIN GENERATED RECIPE

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

Savor a delightful twist on your dinner plate with a seared salmon fillet encrusted in finely chopped pistachios, paired perfectly with tender roasted asparagus and a zesty lemon-herb quinoa. A harmonious blend of textures and flavors that brings a burst of freshness to every bite.

NUTRITION

490kcal
Protein
34.2g
Fat
27.1g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

0.5 oz Pistachios, shelled

0.5 cup Cooked Quinoa

0.5 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Line a baking sheet with parchment paper and toss the asparagus with olive oil, salt, and pepper. Roast for about 10-12 minutes until tender.

  • 3

    Finely chop the pistachios and mix with a pinch of salt and freshly ground pepper.

  • 4

    Pat dry the salmon fillet. Brush the top with lemon juice and press the chopped pistachios onto the surface to form a crust.

  • 5

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

  • 6

    In a small bowl, combine the cooked quinoa with the remaining lemon juice and fresh herbs, mixing well.

  • 7

    Plate the salmon alongside the roasted asparagus and a serving of lemon-herb quinoa, and enjoy.