Super Fast
Salami and Almond-Crusted Salmon
Spinach and Pear Salad
Ingredients
- 2 oz salami, chopped
- ⅓ cup sliced raw almonds
- 1 Tbsp Italian seasoning
- ½ tsp lemon zest
- ¼ tsp salt
- 2¼ lb salmon fillets
- 1 Tbsp coconut oil, melted
Instructions
- Preheat oven to 400°F. Process salami, nuts, seasoning, lemon zest, and salt in a food processor until finely chopped.
- Arrange fish on a foil-lined baking sheet. Brush with oil. Top with salami mixture, gently pressing to adhere.
- Bake 10 minutes or until fish flakes with a fork.
Side Dish Ingredients
- 1 Tbsp Dijon mustard
- ¼ cup olive oil
- 2 Tbsp apple cider vinegar
- 4 to 5 cups baby spinach
- ½ tsp salt
- 2 Bartlett pears, sliced
Side Dish Instructions
- Whisk together vinegar, mustard, and salt in a small bowl; gradually whisk in oil until blended.
- Combine spinach and pears in a bowl; drizzle with vinaigrette, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
299
|
129
|
428
|
| Fat (g) | 15 | 9 | 24 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 38 | 1 | 39 |
| Carb (g) | 2 | 10 | 12 |
| Fiber (g) | 1 | 3 | 4 |
| T. Sugs (g) | 0 | 6 | 6 |
| A. Sugs (g) | 0 | 0 | 0 |
