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

Indulge in this vibrant dish featuring a tender salmon fillet encrusted with crunchy pistachios, perfectly paired with roasted asparagus and a refreshing lemon-herb quinoa. This meal balances rich, savory flavors with a bright citrus finish, making it a satisfying pause in your day whether for breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

470kcal
Protein
44.2g
Fat
26.5g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

0.5 ounce Raw Pistachios (unsalted)

5 spears Asparagus

0.5 cup cooked Quinoa

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Mixed Fresh Herbs (parsley, dill)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Finely chop the pistachios and press them onto the top of the salmon fillet.

  • 3

    Place the salmon on a lightly greased baking sheet. Roast in the oven for about 12-15 minutes or until salmon is just cooked through.

  • 4

    Meanwhile, toss the asparagus spears with a drizzle of olive oil, salt, and pepper, then spread on a separate baking sheet. Roast for 10-12 minutes until tender and slightly charred.

  • 5

    Prepare the quinoa by mixing the cooked quinoa with lemon juice, chopped fresh herbs, and a dash more olive oil if desired. Season lightly with salt and pepper.

  • 6

    Plate the salmon alongside the roasted asparagus and a serving of lemon-herb quinoa. Squeeze a little extra lemon over the top for extra brightness, and serve warm.

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

Indulge in this vibrant dish featuring a tender salmon fillet encrusted with crunchy pistachios, perfectly paired with roasted asparagus and a refreshing lemon-herb quinoa. This meal balances rich, savory flavors with a bright citrus finish, making it a satisfying pause in your day whether for breakfast, lunch, or dinner.

NUTRITION

470kcal
Protein
44.2g
Fat
26.5g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

0.5 ounce Raw Pistachios (unsalted)

5 spears Asparagus

0.5 cup cooked Quinoa

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Mixed Fresh Herbs (parsley, dill)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Finely chop the pistachios and press them onto the top of the salmon fillet.

  • 3

    Place the salmon on a lightly greased baking sheet. Roast in the oven for about 12-15 minutes or until salmon is just cooked through.

  • 4

    Meanwhile, toss the asparagus spears with a drizzle of olive oil, salt, and pepper, then spread on a separate baking sheet. Roast for 10-12 minutes until tender and slightly charred.

  • 5

    Prepare the quinoa by mixing the cooked quinoa with lemon juice, chopped fresh herbs, and a dash more olive oil if desired. Season lightly with salt and pepper.

  • 6

    Plate the salmon alongside the roasted asparagus and a serving of lemon-herb quinoa. Squeeze a little extra lemon over the top for extra brightness, and serve warm.