Pecan-Crusted Salmon
Roasted Carrots and Spinach Sauté
- 1 Tbsp whole-grain mustard
- 1½ tsp honey
- 1½ tsp rice wine vinegar
- ¼ tsp salt
- ⅛ tsp pepper
- 1 lb salmon fillets
- ½ cup chopped pecans
- 1 Tbsp chopped fresh parsley
- ½ lime, cut into wedges
- Preheat oven to 425°F. Stir together mustard, honey, vinegar, salt, and pepper in a small bowl.
- Place salmon on a parchment-lined baking sheet; spread mustard mixture over fish .
- Stir together pecans and parsley; sprinkle over fish, pressing gently to adhere.
- Bake 10 to 15 minutes or until salmon flakes with a fork. Serve with lime wedges.
- ½ (16-oz) pkg multicolor baby carrots with tops, halved lengthwise
- ½ cup coarsely chopped red onion
- 1 Tbsp olive oil
- ¼ tsp salt, divided
- ⅛ tsp pepper
- 1 Tbsp butter
- 1 (10-oz) pkg spinach
- Preheat oven to 425°F. Combine carrots, onion, oil, ⅛ tsp salt, and pepper on a baking sheet; spread in a single layer.
- Bake 20 to 25 minutes or until browned and tender, stirring after 10 minutes.
- Meanwhile, melt butter in a large nonstick skillet over medium-high heat.
- Gradually stir in spinach, in batches, and ⅛ tsp salt; cook 2 minutes or until wilted, tossing constantly.
|
Main |
Side |
Total |
| Servings |
3
|
3
|
|
| Fat (g) |
34 |
8 |
42 |
| Sat. Fat (g) |
6 |
3 |
9 |
| Protein (g) |
33 |
3 |
36 |
| Carb (g) |
8 |
12 |
20 |
| Fiber (g) |
2 |
5 |
7 |
