NUTRITION

SERVINGS

INGREDIENTS

4 ounces Salmon Fillet

10 grams chopped raw unsalted Pistachios

0.33 cup dry Quinoa

1 cup Asparagus

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Herbs

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Place the salmon fillet on a plate and season lightly with salt and pepper. Pat the surface dry.

• 3

  Coat the top of the salmon evenly with the chopped pistachios, gently pressing them so they adhere well.

• 4

  Arrange the salmon on a baking sheet lined with parchment paper.

• 5

  Toss the asparagus in a small bowl with olive oil, salt, and pepper, then spread them out on a separate baking tray.

• 6

  Place both the salmon and asparagus in the oven. Roast the asparagus for about 10-12 minutes until tender, and bake the salmon for 12-15 minutes until just cooked through.

• 7

  While the salmon and asparagus are roasting, rinse the quinoa under cold water. In a small saucepan, combine the quinoa with water (using a 1:2 ratio by volume) and a pinch of salt. Bring to a boil, then reduce heat and simmer until the water is absorbed and the quinoa is fluffy, about 12-15 minutes.

• 8

  Once the quinoa is ready, stir in the lemon juice and chopped fresh herbs. Adjust seasonings as desired.

• 9

  Plate the dish by placing a serving of lemon-herb quinoa alongside roasted asparagus, and top or serve with the crispy pistachio-crusted salmon.

• 10

  Serve immediately and enjoy your balanced, flavorful meal.