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

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

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

YOUR SOLIN GENERATED RECIPE

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

Savor a brilliantly balanced dish featuring a crispy pistachio-crusted salmon paired with zesty lemon herb quinoa and tender roasted asparagus. This recipe offers bright notes of citrus and fresh herbs while delivering a satisfying crunch from pistachios, making it a delightful dinner choice that is both nutritious and elegantly presented.

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NUTRITION

491kcal
Protein
34.4g
Fat
27.7g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

0.5 oz Pistachios, shelled (chopped)

1/2 cup Cooked Quinoa

5 spears Asparagus

1/8 Fresh Lemon (zested and juiced)

1 tbsp Fresh Parsley

1 tsp Fresh Dill

0.5 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Line a baking sheet with parchment paper. Toss the asparagus lightly with olive oil, salt, and pepper, then arrange them on the baking sheet.

  • 3

    Place the salmon fillet on a separate small baking tray. Season with salt and pepper.

  • 4

    Coat the top of the salmon with a thin layer of chopped pistachios, pressing lightly to adhere.

  • 5

    Roast the asparagus in the oven for about 10-12 minutes until tender. Simultaneously, bake the salmon for 12-15 minutes, or until the fish flakes easily and the crust is crisp.

  • 6

    While the salmon and asparagus are roasting, prepare the lemon herb quinoa. In a small bowl, combine the cooked quinoa with lemon zest, a squeeze of fresh lemon juice, chopped parsley, and dill. Mix gently. Adjust seasoning with salt and pepper.

  • 7

    Once cooked, plate the salmon atop a serving of lemon herb quinoa, and arrange the roasted asparagus on the side.

  • 8

    Serve immediately and enjoy the delightful blend of flavors and textures.

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

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

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

YOUR SOLIN GENERATED RECIPE

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

Savor a brilliantly balanced dish featuring a crispy pistachio-crusted salmon paired with zesty lemon herb quinoa and tender roasted asparagus. This recipe offers bright notes of citrus and fresh herbs while delivering a satisfying crunch from pistachios, making it a delightful dinner choice that is both nutritious and elegantly presented.

NUTRITION

491kcal
Protein
34.4g
Fat
27.7g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

0.5 oz Pistachios, shelled (chopped)

1/2 cup Cooked Quinoa

5 spears Asparagus

1/8 Fresh Lemon (zested and juiced)

1 tbsp Fresh Parsley

1 tsp Fresh Dill

0.5 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Line a baking sheet with parchment paper. Toss the asparagus lightly with olive oil, salt, and pepper, then arrange them on the baking sheet.

  • 3

    Place the salmon fillet on a separate small baking tray. Season with salt and pepper.

  • 4

    Coat the top of the salmon with a thin layer of chopped pistachios, pressing lightly to adhere.

  • 5

    Roast the asparagus in the oven for about 10-12 minutes until tender. Simultaneously, bake the salmon for 12-15 minutes, or until the fish flakes easily and the crust is crisp.

  • 6

    While the salmon and asparagus are roasting, prepare the lemon herb quinoa. In a small bowl, combine the cooked quinoa with lemon zest, a squeeze of fresh lemon juice, chopped parsley, and dill. Mix gently. Adjust seasoning with salt and pepper.

  • 7

    Once cooked, plate the salmon atop a serving of lemon herb quinoa, and arrange the roasted asparagus on the side.

  • 8

    Serve immediately and enjoy the delightful blend of flavors and textures.