Pistachio-crusted Salmon

What you'll need:

• Salmon fillets: 2 (or more if you're feeling extra hungry)
• Pistachio nuts (roughly chopped): 150g
• Basil: 50g (fresh, the more the better)
• Olive oil: 30ml
• Lemon: Half, juiced and zested
• Salt and pepper: To taste (don’t skip the salt!)
• Honey: 1 tbsp (just a little sweetness to balance everything)
• Asparagus: 2 packs (about 300g)
• Courgettes: 2 (sliced)
• Cherry tomatoes: 1 pack (sliced in half)
• Quinoa: 90g
• Vegetable stock: For cooking the quinoa
• Spinach: 80g (fresh, you’ll want some green in there)

First things first: preheat your oven to 150°C (fan) or 170°C (no fan).

Now, grab your pestle and mortar (or a blender if you’re feeling lazy) and mix up the basil, olive oil, and lemon juice. You’ll get a fragrant herb paste that smells incredible.

In a small bowl, combine the chopped pistachios, the basil mix, honey, a pinch of salt and pepper, and the lemon zest. Stir it all together – it’ll be a little sticky, but that’s good because it’ll stick to the salmon.

Lay your salmon fillets on a baking tray lined with baking paper, and spoon the pistachio mix over the top. Press it down gently so it sticks.

Break the asparagus into smaller pieces, and slice the courgettes into rounds. Toss them in some olive oil, a pinch of salt and pepper, and a little chilli powder if you like a bit of heat.

Spread the veggies around the salmon on the baking tray and pop it all in the oven for about 20 minutes. You want the salmon to flake easily, and the veggies to be soft and slightly crispy on the edges.

While the salmon and veggies are roasting, cook your quinoa. Just follow the package instructions, but add a bit of vegetable stock to the water for extra flavor. Once the quinoa is cooked and drained, stir in the fresh spinach. It’ll wilt right into the quinoa, giving it some nice color and flavor.

When everything’s ready, it’s time to plate up! Spoon the quinoa and spinach onto your plates, then top it with the roasted veggies and salmon. The pistachio crusted salmon is going to look gorgeous with its golden edges.

This meal has it all: it’s fresh, flavor-packed, and doesn’t require a ton of time in the kitchen. The pistachio crust adds a little crunch and a lot of flavor to the salmon, while the roasted veggies bring that sweet, caramelized goodness. Plus, the quinoa ties it all together like a perfect little base. And hey, it’s healthy too – omega-3s from the salmon, fiber from the quinoa, and all those lovely vitamins from the spinach and veggies.

Pair it with a nice white wine (I’d go for something crisp like a Pinot Grigio) or a light rosé. You’ll feel fancy without all the work.