Pistachio-Crusted Salmon with Roasted Root Vegetables

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

Pistachio-Crusted Salmon with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Pistachio-Crusted Salmon with Roasted Root Vegetables

Experience a delightful balance of savory and crunchy with tender salmon encrusted in finely chopped pistachios, paired with a medley of sweet roasted root vegetables. This dish offers a beautiful presentation, marrying the subtle flavors of the sea with the earthiness of freshly roasted carrots and parsnips.

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NUTRITION

509kcal
Protein
31.2g
Fat
28g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

100 g Carrot

100 g Parsnip

20 g Pistachios (unsalted)

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    On a baking sheet, arrange peeled and cut carrots and parsnips into uniform pieces. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.

  • 3

    Roast the vegetables in the oven for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

  • 4

    While the vegetables roast, prepare the salmon fillet by patting it dry with paper towel. Season lightly with salt, pepper, and a drizzle of lemon juice.

  • 5

    Place the pistachios in a small food processor or seal them in a plastic bag and crush with a rolling pin until you have a coarse meal. Press the crushed pistachios onto the top of the salmon fillet to form a crust.

  • 6

    Heat a non-stick skillet over medium-high heat and lightly sear the salmon, pistachio side down, for 2 minutes to set the crust. Then flip and cook the other side for about 3-4 minutes, depending on thickness, until the salmon is just cooked through.

  • 7

    Plate the salmon alongside the roasted root vegetables and drizzle any remaining lemon juice over the top before serving.

Pistachio-Crusted Salmon with Roasted Root Vegetables

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

Pistachio-Crusted Salmon with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Pistachio-Crusted Salmon with Roasted Root Vegetables

Experience a delightful balance of savory and crunchy with tender salmon encrusted in finely chopped pistachios, paired with a medley of sweet roasted root vegetables. This dish offers a beautiful presentation, marrying the subtle flavors of the sea with the earthiness of freshly roasted carrots and parsnips.

NUTRITION

509kcal
Protein
31.2g
Fat
28g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

100 g Carrot

100 g Parsnip

20 g Pistachios (unsalted)

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    On a baking sheet, arrange peeled and cut carrots and parsnips into uniform pieces. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.

  • 3

    Roast the vegetables in the oven for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

  • 4

    While the vegetables roast, prepare the salmon fillet by patting it dry with paper towel. Season lightly with salt, pepper, and a drizzle of lemon juice.

  • 5

    Place the pistachios in a small food processor or seal them in a plastic bag and crush with a rolling pin until you have a coarse meal. Press the crushed pistachios onto the top of the salmon fillet to form a crust.

  • 6

    Heat a non-stick skillet over medium-high heat and lightly sear the salmon, pistachio side down, for 2 minutes to set the crust. Then flip and cook the other side for about 3-4 minutes, depending on thickness, until the salmon is just cooked through.

  • 7

    Plate the salmon alongside the roasted root vegetables and drizzle any remaining lemon juice over the top before serving.