Roasted Fennel-and-Onion Salmon
Buttery Asparagus
Ingredients
- 1 fennel bulb, thinly sliced
- ½ small red onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 Tbsp olive oil
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 2 (6-oz) salmon fillets
- 1 Tbsp whole-grain mustard
- 1 tsp honey
- ⅓ cup chopped pistachios
Instructions
- Preheat oven to 400°F. Toss together fennel, onion, garlic, oil, and ¼ tsp each salt and pepper on a rimmed baking sheet; spread in a single layer. Bake 20 minutes.
- Arrange fish over vegetable mixture; season with ¼ tsp each salt and pepper.
- Stir together mustard and honey; brush over fish. Sprinkle with nuts, pressing gently to adhere. Bake 12 to 15 minutes longer or until fish flakes with a fork.
Side Dish Ingredients
- 1 (12-oz) pkg asparagus
- 1 Tbsp butter
Side Dish Instructions
- Cook asparagus according to package directions; toss with butter. Season with salt to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 |
Low Carb Meal Plan
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