Pistachio-Crusted Salmon with Lemon-Herb Roasted Asparagus

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

Pistachio-Crusted Salmon with Lemon-Herb Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pistachio-Crusted Salmon with Lemon-Herb Roasted Asparagus

Savor this vibrant dish featuring a tender 6-ounce salmon fillet encrusted with lightly toasted pistachios and accented with a zesty lemon-Dijon glaze. Perfectly paired with roasted asparagus dressed in a hint of olive oil and fresh lemon, this meal offers a delightful balance of textures and bright, herbaceous flavors.

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NUTRITION

514kcal
Protein
40.6g
Fat
33g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

0.5 oz shelled Pistachios

0.5 tbsp Dijon Mustard

1 tbsp Lemon Juice

8 Spears Fresh Asparagus

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the Dijon mustard and lemon juice.

  • 3

    Brush the salmon fillet with the mustard-lemon mixture and press the crushed pistachios onto the top to form a crust. Season with salt and pepper.

  • 4

    Place the salmon on a baking sheet lined with parchment paper.

  • 5

    Prepare the asparagus by tossing in olive oil, a pinch of salt, pepper, and a squeeze of lemon juice. Spread them out on a separate baking sheet.

  • 6

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

  • 7

    Plate the salmon alongside the roasted asparagus and enjoy your flavorful, balanced meal.

Pistachio-Crusted Salmon with Lemon-Herb Roasted Asparagus

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

Pistachio-Crusted Salmon with Lemon-Herb Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pistachio-Crusted Salmon with Lemon-Herb Roasted Asparagus

Savor this vibrant dish featuring a tender 6-ounce salmon fillet encrusted with lightly toasted pistachios and accented with a zesty lemon-Dijon glaze. Perfectly paired with roasted asparagus dressed in a hint of olive oil and fresh lemon, this meal offers a delightful balance of textures and bright, herbaceous flavors.

NUTRITION

514kcal
Protein
40.6g
Fat
33g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

0.5 oz shelled Pistachios

0.5 tbsp Dijon Mustard

1 tbsp Lemon Juice

8 Spears Fresh Asparagus

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the Dijon mustard and lemon juice.

  • 3

    Brush the salmon fillet with the mustard-lemon mixture and press the crushed pistachios onto the top to form a crust. Season with salt and pepper.

  • 4

    Place the salmon on a baking sheet lined with parchment paper.

  • 5

    Prepare the asparagus by tossing in olive oil, a pinch of salt, pepper, and a squeeze of lemon juice. Spread them out on a separate baking sheet.

  • 6

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

  • 7

    Plate the salmon alongside the roasted asparagus and enjoy your flavorful, balanced meal.