Salmon with Pistachio Gremolata
Baby Spinach and Fennel Salad
Ingredients
- 1 (½-lb) salmon fillet
- 1 tsp minced garlic, divided
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 1 Tbsp olive oil, divided
- 2 Tbsp shelled salted pistachios, chopped
- 2 Tbsp chopped fresh parsley
- 1 tsp lemon zest
Instructions
- Preheat oven to 450°F. Place fish on a foil-lined rimmed baking sheet; sprinkle with ½ tsp garlic and ⅛ tsp each salt and pepper. Drizzle with ½ Tbsp oil. Bake 10 to 12 minutes or until fish flakes with a fork.
- Meanwhile, combine nuts, parsley, ½ Tbsp oil, lemon zest, ½ tsp garlic, and ⅛ tsp each salt and pepper. Serve with fish.
Side Dish Ingredients
- 3 cups baby spinach
- ¼ cup thinly sliced fennel
- ¼ cup thinly sliced red onion
- 3 Tbsp refrigerated lemon vinaigrette (such as Marzetti)
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
353
|
66
|
419
|
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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