NUTRITION

SERVINGS

INGREDIENTS

4 oz Salmon Fillet

0.5 oz Raw Pistachios (crushed)

1 cup Asparagus

0.33 tbsp Olive Oil

1 tbsp Lemon Juice

Pinch of Salt

Pinch of Pepper

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Rinse the asparagus and trim the woody ends.

• 3

  Place the asparagus on a baking sheet lined with parchment paper, drizzle with olive oil, and season lightly with salt and pepper.

• 4

  Roast the asparagus in the preheated oven for about 10-12 minutes until tender and slightly crispy.

• 5

  Meanwhile, pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and pepper.

• 6

  Place the crushed pistachios in a shallow dish. Brush the top of the salmon with lemon juice to help the pistachios adhere.

• 7

  Press the salmon, pistachio side down, into the crushed pistachios to form a crust.

• 8

  Heat a non-stick skillet over medium-high heat. Carefully place the salmon in the pan, pistachio crust side down, and cook for about 3 minutes until the crust is golden.

• 9

  Flip the salmon and continue cooking for an additional 3-4 minutes or until the salmon is just cooked through.

• 10

  Plate the salmon with the roasted asparagus on the side, squeeze additional lemon juice if desired, and serve immediately.