Crispy Pistachio-Crusted Salmon with Tangy Kale Slaw

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

Crispy Pistachio-Crusted Salmon with Tangy Kale Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Pistachio-Crusted Salmon with Tangy Kale Slaw

Savor the delightful union of a tender, crispy pistachio-crusted salmon paired with a vibrant kale slaw dressed in a tangy, Greek yogurt-based dressing. This dish offers a harmonious blend of crunchy and creamy textures, infused with subtle citrus and heat from Dijon mustard, making it a perfect wholesome meal that satisfies both your palate and nutritional goals.

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NUTRITION

414kcal
Protein
38.4g
Fat
24.7g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

0.5 oz Pistachios, shelled unsalted

1 cup shredded Kale

2 tbsp Plain Nonfat Greek Yogurt

1 tsp Dijon Mustard

1 tsp Fresh Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Season the salmon fillet with salt and pepper on both sides.

  • 3

    Place the pistachios in a small food processor and pulse just until coarsely chopped. Transfer to a shallow dish.

  • 4

    Press the top of the salmon fillet into the chopped pistachios to adhere well, creating an even crust.

  • 5

    Bake the salmon on the prepared baking sheet for 12-15 minutes, or until the fish flakes easily with a fork.

  • 6

    Meanwhile, prepare the tangy kale slaw by placing shredded kale in a bowl.

  • 7

    In a separate small bowl, mix the Greek yogurt, Dijon mustard, fresh lemon juice, olive oil, and a pinch of salt and pepper to create the dressing.

  • 8

    Pour the dressing over the kale and toss until evenly coated.

  • 9

    Serve the crispy pistachio-crusted salmon alongside the tangy kale slaw and enjoy your balanced, nutrient-packed meal.

Crispy Pistachio-Crusted Salmon with Tangy Kale Slaw

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

Crispy Pistachio-Crusted Salmon with Tangy Kale Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Pistachio-Crusted Salmon with Tangy Kale Slaw

Savor the delightful union of a tender, crispy pistachio-crusted salmon paired with a vibrant kale slaw dressed in a tangy, Greek yogurt-based dressing. This dish offers a harmonious blend of crunchy and creamy textures, infused with subtle citrus and heat from Dijon mustard, making it a perfect wholesome meal that satisfies both your palate and nutritional goals.

NUTRITION

414kcal
Protein
38.4g
Fat
24.7g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

0.5 oz Pistachios, shelled unsalted

1 cup shredded Kale

2 tbsp Plain Nonfat Greek Yogurt

1 tsp Dijon Mustard

1 tsp Fresh Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Season the salmon fillet with salt and pepper on both sides.

  • 3

    Place the pistachios in a small food processor and pulse just until coarsely chopped. Transfer to a shallow dish.

  • 4

    Press the top of the salmon fillet into the chopped pistachios to adhere well, creating an even crust.

  • 5

    Bake the salmon on the prepared baking sheet for 12-15 minutes, or until the fish flakes easily with a fork.

  • 6

    Meanwhile, prepare the tangy kale slaw by placing shredded kale in a bowl.

  • 7

    In a separate small bowl, mix the Greek yogurt, Dijon mustard, fresh lemon juice, olive oil, and a pinch of salt and pepper to create the dressing.

  • 8

    Pour the dressing over the kale and toss until evenly coated.

  • 9

    Serve the crispy pistachio-crusted salmon alongside the tangy kale slaw and enjoy your balanced, nutrient-packed meal.