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

YOUR SOLIN GENERATED RECIPE

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

Savor a vibrant plate featuring a crispy pistachio-crusted salmon fillet paired with bright lemon-herb quinoa and perfectly roasted asparagus. This dish offers an exciting blend of nutty crunch, tangy citrus, and fresh, earthy flavors making it a delightful, wholesome meal.

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NUTRITION

561kcal
Protein
40.2g
Fat
33.6g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

15 grams Raw Pistachios (crushed)

1/2 cup Cooked Quinoa

5 spears Asparagus

1/2 Lemon

2 tbsp Fresh Herbs (parsley, dill)

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Place the salmon fillet on a cutting board. Using a rolling pin or food processor, crush the raw pistachios until finely chopped. Sprinkle half of the chopped pistachios onto the salmon and press gently to adhere.

  • 3

    Drizzle a bit of olive oil over the salmon and season lightly with salt and pepper if desired.

  • 4

    Arrange the salmon on the baking sheet. Toss the asparagus spears with a small drizzle of olive oil and a squeeze of lemon juice, and spread them out on another part of the baking sheet.

  • 5

    Place both the salmon and asparagus in the oven. Roast the asparagus for 10-12 minutes until tender and slightly crispy. Bake the salmon for about 12-15 minutes, or until it flakes easily with a fork.

  • 6

    While the salmon and asparagus are cooking, prepare the lemon-herb quinoa. In a bowl, combine the cooked quinoa with the fresh herbs, remaining lemon zest and juice, and a tiny drizzle of olive oil. Stir until well mixed.

  • 7

    Plate the salmon alongside a serving of lemon-herb quinoa and roasted asparagus. Garnish with any remaining crushed pistachios and fresh herbs for an extra burst of flavor.

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

YOUR SOLIN GENERATED RECIPE

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

Savor a vibrant plate featuring a crispy pistachio-crusted salmon fillet paired with bright lemon-herb quinoa and perfectly roasted asparagus. This dish offers an exciting blend of nutty crunch, tangy citrus, and fresh, earthy flavors making it a delightful, wholesome meal.

NUTRITION

561kcal
Protein
40.2g
Fat
33.6g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

15 grams Raw Pistachios (crushed)

1/2 cup Cooked Quinoa

5 spears Asparagus

1/2 Lemon

2 tbsp Fresh Herbs (parsley, dill)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Place the salmon fillet on a cutting board. Using a rolling pin or food processor, crush the raw pistachios until finely chopped. Sprinkle half of the chopped pistachios onto the salmon and press gently to adhere.

  • 3

    Drizzle a bit of olive oil over the salmon and season lightly with salt and pepper if desired.

  • 4

    Arrange the salmon on the baking sheet. Toss the asparagus spears with a small drizzle of olive oil and a squeeze of lemon juice, and spread them out on another part of the baking sheet.

  • 5

    Place both the salmon and asparagus in the oven. Roast the asparagus for 10-12 minutes until tender and slightly crispy. Bake the salmon for about 12-15 minutes, or until it flakes easily with a fork.

  • 6

    While the salmon and asparagus are cooking, prepare the lemon-herb quinoa. In a bowl, combine the cooked quinoa with the fresh herbs, remaining lemon zest and juice, and a tiny drizzle of olive oil. Stir until well mixed.

  • 7

    Plate the salmon alongside a serving of lemon-herb quinoa and roasted asparagus. Garnish with any remaining crushed pistachios and fresh herbs for an extra burst of flavor.