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

Savor the delightful blend of crisp, nutty pistachio encrusted salmon paired with tender roasted asparagus and refreshing lemon-herb quinoa. This dish offers a vibrant mix of textures and flavors, making it a wholesome, gourmet option for a balanced dinner.

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NUTRITION

564kcal
Protein
40.5g
Fat
30.6g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/8 cup Shelled Pistachios

8 Asparagus Spears

1/2 cup Cooked Quinoa

1/4 medium Lemon (juiced and zested)

1 Garlic Clove

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Finely chop the pistachios and place them on a small plate. Lightly season the salmon fillet with salt and pepper, then press the chopped pistachios onto the top to form a crust.

  • 3

    Place the salmon on a baking sheet lined with parchment paper. Drizzle a small amount of olive oil over the salmon.

  • 4

    Arrange the asparagus spears around the salmon, and lightly toss them with a drizzle of olive oil, salt, and pepper.

  • 5

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

  • 6

    While baking, prepare the lemon-herb quinoa by combining the cooked quinoa in a small saucepan with lemon juice, lemon zest, a minced garlic clove, and any preferred fresh herbs (such as parsley or dill). Warm it gently over low heat and stir to combine.

  • 7

    Plate the quinoa as the base, top with the crispy pistachio-crusted salmon, and arrange the roasted asparagus on the side. Serve immediately.

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

Savor the delightful blend of crisp, nutty pistachio encrusted salmon paired with tender roasted asparagus and refreshing lemon-herb quinoa. This dish offers a vibrant mix of textures and flavors, making it a wholesome, gourmet option for a balanced dinner.

NUTRITION

564kcal
Protein
40.5g
Fat
30.6g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/8 cup Shelled Pistachios

8 Asparagus Spears

1/2 cup Cooked Quinoa

1/4 medium Lemon (juiced and zested)

1 Garlic Clove

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Finely chop the pistachios and place them on a small plate. Lightly season the salmon fillet with salt and pepper, then press the chopped pistachios onto the top to form a crust.

  • 3

    Place the salmon on a baking sheet lined with parchment paper. Drizzle a small amount of olive oil over the salmon.

  • 4

    Arrange the asparagus spears around the salmon, and lightly toss them with a drizzle of olive oil, salt, and pepper.

  • 5

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

  • 6

    While baking, prepare the lemon-herb quinoa by combining the cooked quinoa in a small saucepan with lemon juice, lemon zest, a minced garlic clove, and any preferred fresh herbs (such as parsley or dill). Warm it gently over low heat and stir to combine.

  • 7

    Plate the quinoa as the base, top with the crispy pistachio-crusted salmon, and arrange the roasted asparagus on the side. Serve immediately.