Salmon with Pistachio Gremolata
Baby Spinach and Fennel Salad
Ingredients
- 1 (1½-lb) salmon fillet
- 2 tsp minced garlic, divided
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 2 Tbsp olive oil, divided
- ⅓ cup shelled salted pistachios, chopped
- ⅓ cup chopped fresh parsley
- 2 tsp lemon zest
Instructions
- Preheat oven to 450°F. Place fish on a foil-lined rimmed baking sheet; sprinkle with 1 tsp garlic and ¾ tsp each salt and pepper. Drizzle with 1½ Tbsp oil.
- Bake 10 to 12 minutes or until fish flakes with a fork.
- Meanwhile, combine nuts, parsley, ½ Tbsp oil, lemon zest, 1 tsp garlic, and ¼ tsp each salt and pepper.
Side Dish Ingredients
- 1 (10-oz) pkg baby spinach
- 1 small fennel bulb, thinly sliced
- ½ small red onion, thinly sliced
- ⅓ cup refrigerated lemon vinaigrette
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
326
|
66
|
392
|
| Fat (g) | 23 | 4 | 27 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 25 | 2 | 27 |
| Carb (g) | 3 | 6 | 9 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 474 | 163 | 637 |
Quick & Healthy Meal Plan
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