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

Enjoy a vibrant dish that pairs tender salmon crusted with crunchy pistachios with perfectly roasted asparagus and a zesty lemon-dill quinoa. The flavors blend beautifully for a light, yet satisfying meal that balances protein, healthy fats, and carbohydrates.

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NUTRITION

497kcal
Protein
35.2g
Fat
27.2g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

0.5 oz Pistachios, unsalted, crushed

1 cup Asparagus (approximate, roasted)

0.5 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the salmon fillet on a lined baking sheet. Brush lightly with olive oil and season with a pinch of salt and pepper.

  • 3

    Press the crushed pistachios onto the top of the salmon fillet, ensuring an even crust.

  • 4

    Arrange the asparagus spears around the salmon, drizzling them with a little olive oil, salt, and pepper.

  • 5

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

  • 6

    While the salmon and asparagus are roasting, prepare the quinoa according to package instructions. Once cooked, mix in the lemon juice and freshly chopped dill.

  • 7

    Serve the pistachio-crusted salmon alongside a serving of lemon-dill quinoa with roasted asparagus on the side.

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

Enjoy a vibrant dish that pairs tender salmon crusted with crunchy pistachios with perfectly roasted asparagus and a zesty lemon-dill quinoa. The flavors blend beautifully for a light, yet satisfying meal that balances protein, healthy fats, and carbohydrates.

NUTRITION

497kcal
Protein
35.2g
Fat
27.2g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

0.5 oz Pistachios, unsalted, crushed

1 cup Asparagus (approximate, roasted)

0.5 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the salmon fillet on a lined baking sheet. Brush lightly with olive oil and season with a pinch of salt and pepper.

  • 3

    Press the crushed pistachios onto the top of the salmon fillet, ensuring an even crust.

  • 4

    Arrange the asparagus spears around the salmon, drizzling them with a little olive oil, salt, and pepper.

  • 5

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

  • 6

    While the salmon and asparagus are roasting, prepare the quinoa according to package instructions. Once cooked, mix in the lemon juice and freshly chopped dill.

  • 7

    Serve the pistachio-crusted salmon alongside a serving of lemon-dill quinoa with roasted asparagus on the side.