Pistachio-Crusted Salmon with Roasted Asparagus and Lemon-Dill 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-Dill Quinoa

YOUR SOLIN GENERATED RECIPE

Pistachio-Crusted Salmon with Roasted Asparagus and Lemon-Dill Quinoa

Savor the delightful crunch of pistachio-crusted salmon paired with tender roasted asparagus and a zesty lemon-dill quinoa. This dish beautifully balances textures and bright flavors, offering a nutrient-rich meal that’s as appealing as it is satisfying.

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NUTRITION

457kcal
Protein
38.4g
Fat
26.2g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

0.5 ounce Unsalted Pistachios (crushed)

6 spears Asparagus

0.25 cup Cooked Quinoa

0.5 medium Lemon

1 tablespoon Fresh Dill

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the salmon fillet dry with a paper towel. Season lightly with salt and pepper.

  • 3

    Place the crushed pistachios on a small plate. Press the salmon fillet onto the pistachios to form a crust on the top side.

  • 4

    Arrange the salmon on a lightly greased baking sheet.

  • 5

    Trim the woody ends off the asparagus and arrange them around the salmon on the baking sheet. Drizzle lightly with olive oil, and season with salt and pepper.

  • 6

    Bake in the preheated oven for about 12-15 minutes, or until the salmon is cooked through and the asparagus is tender.

  • 7

    While the salmon is baking, prepare the lemon-dill quinoa by combining the cooked quinoa with the juice of half a lemon and the chopped fresh dill in a small bowl. Season with a pinch of salt and pepper.

  • 8

    Plate the salmon with a side of roasted asparagus and a serving of lemon-dill quinoa. Serve immediately.

Pistachio-Crusted Salmon with Roasted Asparagus and Lemon-Dill 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-Dill Quinoa

YOUR SOLIN GENERATED RECIPE

Pistachio-Crusted Salmon with Roasted Asparagus and Lemon-Dill Quinoa

Savor the delightful crunch of pistachio-crusted salmon paired with tender roasted asparagus and a zesty lemon-dill quinoa. This dish beautifully balances textures and bright flavors, offering a nutrient-rich meal that’s as appealing as it is satisfying.

NUTRITION

457kcal
Protein
38.4g
Fat
26.2g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

0.5 ounce Unsalted Pistachios (crushed)

6 spears Asparagus

0.25 cup Cooked Quinoa

0.5 medium Lemon

1 tablespoon Fresh Dill

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the salmon fillet dry with a paper towel. Season lightly with salt and pepper.

  • 3

    Place the crushed pistachios on a small plate. Press the salmon fillet onto the pistachios to form a crust on the top side.

  • 4

    Arrange the salmon on a lightly greased baking sheet.

  • 5

    Trim the woody ends off the asparagus and arrange them around the salmon on the baking sheet. Drizzle lightly with olive oil, and season with salt and pepper.

  • 6

    Bake in the preheated oven for about 12-15 minutes, or until the salmon is cooked through and the asparagus is tender.

  • 7

    While the salmon is baking, prepare the lemon-dill quinoa by combining the cooked quinoa with the juice of half a lemon and the chopped fresh dill in a small bowl. Season with a pinch of salt and pepper.

  • 8

    Plate the salmon with a side of roasted asparagus and a serving of lemon-dill quinoa. Serve immediately.