YOUR SOLIN GENERATED RECIPE
Crispy Pistachio-Crusted Salmon with Roasted Asparagus and Lemon Herb Quinoa
Enjoy a delightful twist on a classic salmon dish featuring a crunchy pistachio crust paired with tender roasted asparagus and a zesty lemon herb quinoa. This balanced dish offers a symphony of flavors and textures – from the crisp, nutty coating to the refreshing citrus touch in the quinoa – perfect for a nutritious dinner that aligns with your dietary and fitness goals.
INGREDIENTS
5 oz Salmon Fillet
0.5 oz Crushed Pistachio Nuts
1 cup Asparagus
0.5 cup Cooked Quinoa
1 tbsp Lemon Juice
2 tbsp Fresh Herbs (parsley, dill)
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Line a baking sheet with parchment paper. Toss the asparagus with olive oil, salt, and pepper, and spread them out on the sheet.
Roast the asparagus in the oven for about 12-15 minutes until tender and slightly crisp.
Meanwhile, prepare the quinoa if not already cooked. Fluff the quinoa and mix in lemon juice, fresh herbs, salt, and pepper. Set aside.
Place the salmon fillet on a separate lined baking dish. Season lightly with salt and pepper.
Press the crushed pistachio nuts onto the top of the salmon, creating an even crust.
Bake the salmon in the oven for approximately 10-12 minutes, or until the salmon is just cooked through and the pistachio crust is lightly toasted.
Plate a serving of the lemon herb quinoa, followed by a portion of roasted asparagus, and then top with the crispy pistachio-crusted salmon.
Serve immediately and enjoy your balanced, flavorful meal.