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

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

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a vibrant plate of golden, pistachio-crusted salmon paired with tender roasted asparagus and a refreshing lemon-herb quinoa salad. This dish balances the rich umami of salmon with crunchy, nutty notes and zesty freshness in every bite.

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NUTRITION

505kcal
Protein
35.5g
Fat
27.7g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

0.5 oz Crushed Raw Pistachios

1 cup Asparagus

0.5 cup Cooked Quinoa

1 tsp Olive Oil

1/4 medium Lemon

2 tbsp Fresh Parsley

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Using a mortar and pestle or food processor, pulse the pistachios until coarsely chopped. Set aside.

  • 3

    Season the salmon fillet with salt and pepper. Gently press the crushed pistachios onto the top side of the salmon to form a crust.

  • 4

    Place the pistachio-crusted salmon on the prepared baking tray. Arrange trimmed asparagus spears around the salmon, drizzle with olive oil, and season with salt and pepper.

  • 5

    Bake in the preheated oven for 12-15 minutes, until the salmon flakes easily with a fork and the asparagus is tender.

  • 6

    While the salmon and asparagus are roasting, prepare the quinoa by combining the cooked quinoa in a bowl with lemon juice, a bit of lemon zest, and fresh chopped parsley. Season lightly with salt and pepper and toss to combine.

  • 7

    Plate the salmon with a side of roasted asparagus and a serving of lemon-herb quinoa. Enjoy the harmonious blend of flavors and textures in every bite.

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

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

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a vibrant plate of golden, pistachio-crusted salmon paired with tender roasted asparagus and a refreshing lemon-herb quinoa salad. This dish balances the rich umami of salmon with crunchy, nutty notes and zesty freshness in every bite.

NUTRITION

505kcal
Protein
35.5g
Fat
27.7g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

0.5 oz Crushed Raw Pistachios

1 cup Asparagus

0.5 cup Cooked Quinoa

1 tsp Olive Oil

1/4 medium Lemon

2 tbsp Fresh Parsley

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Using a mortar and pestle or food processor, pulse the pistachios until coarsely chopped. Set aside.

  • 3

    Season the salmon fillet with salt and pepper. Gently press the crushed pistachios onto the top side of the salmon to form a crust.

  • 4

    Place the pistachio-crusted salmon on the prepared baking tray. Arrange trimmed asparagus spears around the salmon, drizzle with olive oil, and season with salt and pepper.

  • 5

    Bake in the preheated oven for 12-15 minutes, until the salmon flakes easily with a fork and the asparagus is tender.

  • 6

    While the salmon and asparagus are roasting, prepare the quinoa by combining the cooked quinoa in a bowl with lemon juice, a bit of lemon zest, and fresh chopped parsley. Season lightly with salt and pepper and toss to combine.

  • 7

    Plate the salmon with a side of roasted asparagus and a serving of lemon-herb quinoa. Enjoy the harmonious blend of flavors and textures in every bite.