YOUR SOLIN GENERATED RECIPE
Crispy Pistachio-Crusted Salmon with Roasted Asparagus and Zesty Lemon Dressing
Savor the delightful crunch of pistachios perfectly coating a tender, juicy salmon fillet, paired with crisp roasted asparagus and a burst of zesty lemon dressing. This dish balances vibrant flavors and textures, delivering a nutritional punch that satisfies both gourmet cravings and wholesome eating.
INGREDIENTS
5 oz Salmon Fillet
1/4 cup crushed unsalted roasted Pistachios
6 spears Asparagus
1 tbsp Lemon Juice
1 tsp Olive Oil
1 tsp Dijon Mustard
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the asparagus on the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 10-12 minutes until tender and slightly charred.
While the asparagus roasts, prepare the salmon. Pat the salmon dry with paper towels and season lightly with salt and pepper.
Place crushed pistachios in a shallow dish. Press the salmon fillet, skin side down, into the pistachios to form an even crust.
Heat a non-stick skillet over medium-high heat. Add a drizzle of olive oil and sear the salmon, crust side down, for about 2 minutes to help the crust adhere and crisp up.
Transfer the salmon to the baking sheet with the asparagus and bake in the oven for approximately 8-10 minutes, or until the salmon is cooked through.
Meanwhile, prepare the zesty lemon dressing by whisking together lemon juice, Dijon mustard, a drizzle of olive oil, and a pinch of salt and pepper.
Once cooked, plate the salmon alongside the roasted asparagus and drizzle with the lemon dressing. Serve immediately.