Pistachio-Crusted Salmon with Lemon-Herb Quinoa & Roasted Asparagus

👩‍🍳 How to Prepare

Credits: wellseasonedstudio.com

Roast the asparagus:
Toss with olive oil, salt, and pepper. Roast at 200 °C for 12–15 min until tender-crisp.

Cook the quinoa:
Simmer quinoa in salted water (1:2) for ~12 min. Fluff and mix with lemon zest, juice, olive oil, and chopped parsley.

Make the pistachio crust:
Pulse pistachios with garlic, lemon zest, olive oil, and herbs into a coarse crumble.

Bake the salmon:
Place salmon on a tray, brush with Dijon mustard, press pistachio mixture on top.
Bake at 200 °C for 10–12 min until just cooked.

Assemble:
Plate lemon-herb quinoa → add salmon → side of roasted asparagus → drizzle olive oil + squeeze lemon.