Pistachio-Crusted Salmon with Roasted Asparagus and Lemon 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 Quinoa

YOUR SOLIN GENERATED RECIPE

Pistachio-Crusted Salmon with Roasted Asparagus and Lemon Quinoa

Savor a beautifully balanced dinner featuring a tender 4-ounce salmon fillet encrusted with chopped pistachios, served alongside bright lemon quinoa and crispy roasted asparagus. The flavors meld perfectly to create a sumptuous dish that's as visually appealing as it is nutritious.

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NUTRITION

488kcal
Protein
34.1g
Fat
27.6g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

0.5 oz Shelled Pistachios, unsalted, chopped

0.5 cup Cooked Quinoa

6 Asparagus Spears

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Line a baking sheet with parchment paper. Place the asparagus spears on the sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 12-15 minutes until tender and lightly crispy.

  • 3

    While the asparagus roasts, prepare the pistachio crust by finely chopping the pistachios. Season with a little salt and pepper.

  • 4

    Pat the salmon fillet dry with paper towels. Press the chopped pistachios onto the top side of the fillet to create an even crust.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon, pistachio side down for 2 minutes until golden. Carefully flip the salmon and cook for an additional 3-4 minutes, or until the salmon reaches your desired doneness.

  • 6

    Meanwhile, prepare the quinoa if not already done. Toss the cooked quinoa with lemon juice, a pinch of salt, and pepper for brightness.

  • 7

    Plate the salmon alongside a serving of lemon quinoa and roasted asparagus. Serve immediately and enjoy the harmonious blend of textures and flavors.

Pistachio-Crusted Salmon with Roasted Asparagus and Lemon 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 Quinoa

YOUR SOLIN GENERATED RECIPE

Pistachio-Crusted Salmon with Roasted Asparagus and Lemon Quinoa

Savor a beautifully balanced dinner featuring a tender 4-ounce salmon fillet encrusted with chopped pistachios, served alongside bright lemon quinoa and crispy roasted asparagus. The flavors meld perfectly to create a sumptuous dish that's as visually appealing as it is nutritious.

NUTRITION

488kcal
Protein
34.1g
Fat
27.6g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

0.5 oz Shelled Pistachios, unsalted, chopped

0.5 cup Cooked Quinoa

6 Asparagus Spears

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Line a baking sheet with parchment paper. Place the asparagus spears on the sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 12-15 minutes until tender and lightly crispy.

  • 3

    While the asparagus roasts, prepare the pistachio crust by finely chopping the pistachios. Season with a little salt and pepper.

  • 4

    Pat the salmon fillet dry with paper towels. Press the chopped pistachios onto the top side of the fillet to create an even crust.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon, pistachio side down for 2 minutes until golden. Carefully flip the salmon and cook for an additional 3-4 minutes, or until the salmon reaches your desired doneness.

  • 6

    Meanwhile, prepare the quinoa if not already done. Toss the cooked quinoa with lemon juice, a pinch of salt, and pepper for brightness.

  • 7

    Plate the salmon alongside a serving of lemon quinoa and roasted asparagus. Serve immediately and enjoy the harmonious blend of textures and flavors.