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
39g
Carbs
18g
Calories
550kcal
Fat
37g
Ingredients
Salmon, Cauliflower, Rainbow Carrots, Extra Virgin Olive Oil, Lemon Juice, Basil, Canola and Olive Oil Blend, Pistachios, Canola Oil, Kosher Salt, Cumin, Lemon Zest, Black Pepper
Contains fish, pistachios.
Reviews
4.3
Based on 772 reviews
AMAZING
Bao · 03/04/26
Delicious! I would have preferred the cauliflower mashed to go with the yummy sauce
Angela · 03/03/26
This was good until I ate a piece of the salmon skin that was left on. It was gummy and disgusting and turned my stomach. Why anyone would leave the slimy skin on there, is hard to understand.
Maria · 03/03/26
Brittany · 03/03/26
Aviana · 03/01/26
Delicious! Sauce adds a nice flavor, good amount of veggies. I’ll definitely order again.
Jane · 03/01/26
Excellent mixed flavors between the mixed color carrots and the pistachio sauce. salmon cooked well to my taste.
G · 03/01/26
Good!
Jonnatan · 03/01/26
Veggies could use some seasoning but the salmon and pistachio sauce was great
Kimberly · 02/28/26
Richard · 02/28/26
Cauliflower and carrots were great. Pistachio sauce had a Chimichurri vibe but with pistachios (which was okay but not great). Need more than 200 characters to make a proper review. Pft!
Pamela · 02/28/26
Denyce · 02/27/26
Jared · 02/27/26
Ekaterina · 02/27/26
This was good but no way was the sauce pistachio.
Christine · 02/26/26
Marie-France · 02/26/26
Michael · 02/25/26
Lovely dish, but salmon was overcooked
Nancy · 02/25/26
The salmon & cauliflower were good. However, there was no taste of pistachio anywhere. The sauce was lousy.
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.
