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 762 reviews
Lauren · 11/11/25
Max · 11/01/25
Holly · 10/29/25
Michaele · 10/29/25
Jane · 10/29/25
Brad · 10/27/25
didn't care for the pistachio sauce but the rest of it was awesome
Kim · 10/27/25
We liked the salmon and the cauliflower very much. My husband liked the pistachio sauce more this week than before, but as an eat alone condiment. Little too much cumin on the carrots this week.
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.
