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
4.4
Based on 711 reviews
Veggies needed more flavor.
Jane · 08/29/25
Flavoring was excellent, even without the delicious sauce which tasted more like a pesto sauce . Veggies had a nice bite to them. Very satisfying. My best meal all week!
Cynthia · 08/28/25
The salmon had nice flavor. The carrots were nice, and the cauliflower was a bit boring.
Greg · 08/27/25
Arnette · 08/27/25
Moulan · 08/27/25
Terry · 08/26/25
Christine · 08/26/25
Sarah · 08/26/25
Nichole · 08/25/25
Salmon & pistachio is so tasty & love the julienned veggie side!
Kim · 08/25/25
I would reorder this
Phyllis · 08/24/25
Lindsey · 08/24/25
Lorrie · 08/24/25
Ellen · 08/24/25
Overall, I like this dish a lot, but the veggies, both the carrots and the cauliflower, are a bit dry. Excellent flavor. Good portion size.
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.
