Balsamic Glazed Salmon
Roasted Vegetables
Ingredients
- ½ cup balsamic vinegar
- ¼ cup white wine (or use low-sodium chicken broth)
- 2 Tbsp honey
- 1 Tbsp Dijon mustard
- 1 tsp dried crushed rosemary
- 6 (6-oz) salmon fillets
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
Instructions
- Combine vinegar, wine, honey, mustard, and rosemary in a saucepan; bring to a boil, reduce heat, and simmer 10 minutes or until reduced by half.
- Meanwhile, sprinkle fish with salt and pepper. Cook fish in hot oil in a large skillet over medium-high heat, in batches if necessary, 3 to 4 minutes per side or to desired doneness. Spoon sauce over fish.
Side Dish Ingredients
- 1 (16-oz) pkg cubed butternut squash
- 1 (12-oz) pkg broccoli florets
- 1 red onion, cut into wedges
- 3 Tbsp olive oil
- 1 Tbsp lemon-pepper seasoning
Side Dish Instructions
- Preheat oven to 425°F. Toss together all ingredients on a large rimmed baking sheet; spread in a single layer.
- Bake 20 minutes or until vegetables are browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
306
|
117
|
423
|
| Fat (g) | 12 | 7 | 19 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 35 | 3 | 38 |
| Carb (g) | 10 | 13 | 23 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 886 | 179 | 1065 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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