YOUR SOLIN GENERATED RECIPE
Crispy Pistachio-Crusted Salmon with Lemon-Herb Roasted Asparagus
Savor a beautifully crisp salmon fillet encrusted with finely chopped pistachios, paired with vibrant lemon-herb roasted asparagus. A perfect blend of nutty crunch and bright, aromatic freshness makes this dish both satisfying and nutritious.
INGREDIENTS
5 oz Salmon Fillet
12 g Crushed Pistachios
100 g Asparagus
1 Lemon
1 tsp Olive Oil
2 tbsp Fresh Herbs (Parsley, Dill)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place asparagus on the baking sheet. Drizzle with olive oil, season with salt, pepper, and half of the chopped fresh herbs. Toss to coat evenly.
Roast the asparagus in the oven for about 12-15 minutes until tender and slightly crispy.
Meanwhile, prepare the salmon by patting it dry. Season both sides lightly with salt and pepper.
Place the salmon on a separate baking tray lined with parchment paper. Press crushed pistachios onto the top of the fillet to create a crust.
Optionally, add a light drizzle of olive oil over the salmon to help the crust adhere.
Bake the salmon for 10-12 minutes, depending on thickness, until it is opaque and just flaking.
Remove both salmon and asparagus from the oven. Squeeze fresh lemon juice over the dish and scatter the remaining fresh herbs on top.
Plate the salmon alongside the roasted asparagus and serve immediately.