Pistachios and basil are perfectly blended to create a luscious and decadent sauce to enjoy with this salmon. The roasted veggies are perfectly dipole as well with this dish.
Nutritional facts
Protein
34g
Carbs
18g
Calories
549kcal
Fat
37.3g
Ingredients
Cauliflower, Canola Oil, Salmon, Basil, Lemon Juice, Rainbow Carrots, Kosher Salt, Lemon Zest, Cumin, Black Pepper, Pistachios, Extra Virgin Olive Oil, Canola and Olive Oil Blend
Contains fish (Fish), tree nuts (Pistachios).
Reviews
4.3
Based on 869 reviews
Christopher · 11/05/26
so tasty. you should definitely give it a try!
Nancy · 11/05/26
Charles · 11/05/26
Renee · 11/05/26
Lucy · 11/04/26
Teneille · 11/04/26
Peter · 11/03/26
Daina · 11/03/26
The blood from the salmon made the cauliflower and the carrots pink. I'm sure it was ok to eat but the thoughts of the blood turned me off. I couldn't eat it.
Donna · 11/02/26
Jeannette · 11/02/26
Emily · 11/02/26
Absolutely delicious
Mary · 11/01/26
Curt · 10/31/26
Phil · 10/29/26
Enjoyed the salmon. Cauliflower has little to no flavor and the carrots taste like dirt.
Chef Raymundo Agrazal is a creative and passionate culinary professional with over 10 years of experience in restaurants and culinary kitchens. He has worked with various restaurants in New York, one of which is Pampano. He prioritizes using healthy, organic, and sustainable food and ingredients. Focusing on French, Mexican, and seafood cuisines, Agrazal channels his energy with utmost committment toward providing glorious satisfaction for the palate.
