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

Ingredients

• 2 fillet Salmon Fillets
• 2 tbsp Pistachios
• 1 tsp Lemon Zest
• 0.5 tsp Dried Dill
• 0.25 tsp Black Pepper
• 0.125 tsp Sea Salt
• 0.5 cup Quinoa
• 1 cup Low-Sodium Vegetable Broth
• 1 lb Asparagus
• 2 tsp Olive Oil
• 1.5 tbsp Fresh Lemon Juice
• 1 tbsp Fresh Parsley

Instructions

1. Cook the Quinoa: Rinse quinoa thoroughly. In a small saucepan, combine rinsed quinoa and low-sodium vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Prepare Asparagus: Preheat oven to 400°F (200°C). On a baking sheet, toss the trimmed asparagus with 1 teaspoon of olive oil, a pinch of sea salt, and 1/8 teaspoon of black pepper. Roast for 10-15 minutes, or until tender-crisp.
3. Prepare Salmon Crust: While quinoa and asparagus cook, prepare the salmon. In a small shallow bowl, combine chopped pistachios, lemon zest, dried dill, a pinch of sea salt, and 1/8 teaspoon of black pepper. Pat salmon fillets dry with a paper towel. Press the pistachio mixture firmly onto the top side of each salmon fillet.
4. Cook Salmon: Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat. Once hot, carefully place salmon fillets, crust-side down, in the skillet. Sear for 3-4 minutes until the crust is golden brown. Flip the fillets and cook for another 4-6 minutes, or until cooked to your desired doneness (internal temperature reaches 145°F/63°C).
5. Finish Quinoa: While salmon cooks, stir the fresh lemon juice and chopped fresh parsley into the fluffed quinoa.
6. Assemble and Serve: Divide the lemon-herb quinoa onto two plates. Top each with a pistachio-crusted salmon fillet and serve alongside the roasted asparagus. Garnish with additional fresh parsley if desired.

Nutrition (per serving)