Crispy Pistachio-Crusted Salmon with Lemon-Herb Quinoa and Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pistachio-Crusted Salmon with Lemon-Herb Quinoa and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Pistachio-Crusted Salmon with Lemon-Herb Quinoa and Roasted Asparagus

Enjoy tender salmon fillet encrusted with crunchy, lightly toasted pistachios paired with zesty lemon-herb quinoa and perfectly roasted asparagus. This dish brings vibrant textures and fresh flavors to your plate, balancing crisp, nutty salmon with a bright quinoa side and savory asparagus for a delightful meal.

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NUTRITION

436kcal
Protein
33.4g
Fat
22.9g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Salmon Fillet

0.5 ounce Unsalted Pistachios

1/2 cup Cooked Quinoa

6 Spears Asparagus

1 tablespoon Lemon Juice

1 tablespoon Fresh Herbs (Dill & Parsley)

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the salmon fillet dry and season lightly with salt and pepper. Finely chop the pistachios and gently press them onto the top of the salmon fillet to create an even crust.

  • 3

    Place the pistachio-crusted salmon on a parchment-lined baking sheet. Roast in the oven for 10-12 minutes, until the salmon is just cooked through and the crust is crisp.

  • 4

    While the salmon roasts, prepare the asparagus by trimming the woody ends. Toss the asparagus with a small drizzle of olive oil, salt, and pepper, and spread them on another baking sheet. Roast in the oven for about 8-10 minutes until tender and lightly charred.

  • 5

    In a small bowl, combine the cooked quinoa with lemon juice and finely chopped fresh herbs. Adjust seasoning with salt and pepper to taste.

  • 6

    Plate the dish by placing a serving of lemon-herb quinoa alongside the roasted asparagus, and top with the crispy pistachio-crusted salmon. Serve immediately and enjoy the harmonious blend of flavors and textures.

Crispy Pistachio-Crusted Salmon with Lemon-Herb Quinoa and Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pistachio-Crusted Salmon with Lemon-Herb Quinoa and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Pistachio-Crusted Salmon with Lemon-Herb Quinoa and Roasted Asparagus

Enjoy tender salmon fillet encrusted with crunchy, lightly toasted pistachios paired with zesty lemon-herb quinoa and perfectly roasted asparagus. This dish brings vibrant textures and fresh flavors to your plate, balancing crisp, nutty salmon with a bright quinoa side and savory asparagus for a delightful meal.

NUTRITION

436kcal
Protein
33.4g
Fat
22.9g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Salmon Fillet

0.5 ounce Unsalted Pistachios

1/2 cup Cooked Quinoa

6 Spears Asparagus

1 tablespoon Lemon Juice

1 tablespoon Fresh Herbs (Dill & Parsley)

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the salmon fillet dry and season lightly with salt and pepper. Finely chop the pistachios and gently press them onto the top of the salmon fillet to create an even crust.

  • 3

    Place the pistachio-crusted salmon on a parchment-lined baking sheet. Roast in the oven for 10-12 minutes, until the salmon is just cooked through and the crust is crisp.

  • 4

    While the salmon roasts, prepare the asparagus by trimming the woody ends. Toss the asparagus with a small drizzle of olive oil, salt, and pepper, and spread them on another baking sheet. Roast in the oven for about 8-10 minutes until tender and lightly charred.

  • 5

    In a small bowl, combine the cooked quinoa with lemon juice and finely chopped fresh herbs. Adjust seasoning with salt and pepper to taste.

  • 6

    Plate the dish by placing a serving of lemon-herb quinoa alongside the roasted asparagus, and top with the crispy pistachio-crusted salmon. Serve immediately and enjoy the harmonious blend of flavors and textures.