Seared Salmon with Rosemary-Dijon Butter
Green Beans with Toasted Almonds
Ingredients
- 6 (5-oz) wild-caught salmon fillets
- ½ tsp salt
- ½ tsp pepper
- 3 Tbsp olive oil
- ¼ cup butter, softened
- 2 tsp Dijon mustard
- 1 tsp chopped fresh rosemary
- 1 lemon, cut into wedges
Instructions
- Season fish with salt and pepper. Cook fish, in batches, in hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until fish flakes with a fork.
- Meanwhile, combine butter, mustard, and rosemary. Serve butter and lemon wedges with fish.
Side Dish Ingredients
- ¼ cup sliced almonds
- 2 (12-oz) pkg trimmed green beans
- 3 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Toast nuts in a dry skillet over medium heat until fragrant.
- Cook beans in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until just tender.
- Toss with salt and pepper; sprinkle with nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
359
|
118
|
477
|
| Fat (g) | 25 | 9 | 34 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 32 | 3 | 35 |
| Carb (g) | 0 | 9 | 9 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 368 | 204 | 572 |
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