Almond-Crusted Skillet Tilapia
Spinach Salad with Bacon Vinaigrette
Ingredients
- ½ cup sliced almonds, divided
- ⅓ cup almond flour
- ½ tsp salt
- ½ tsp garlic powder
- 6 (5-oz) tilapia fillets
- 3 Tbsp butter
- 2 Tbsp olive oil
Instructions
- Finely chop ¼ cup nuts in a food processor, and then combine with flour and salt in a shallow bowl. Dredge fillets in nut mixture.
- Cook fillets, in 2 batches, in butter and oil in a large skillet over medium heat 4 minutes per side. Remove fillets from skillet.
- Toast ¼ cup nuts in skillet 1 minute. Sprinkle nuts over fish.
Side Dish Ingredients
- 4 slices bacon
- 3 Tbsp olive oil
- 2 Tbsp white wine vinegar
- 1 Tbsp Dijon mustard
- ¼ tsp salt
- ¼ tsp pepper
- 1 (10-oz) pkg spinach
- 1 cup grape tomatoes, halved
- ½ small red onion, thinly sliced
Side Dish Instructions
- Cook bacon in a large skillet over medium-high heat 5 minutes or until crisp; drain, reserving 2 Tbsp drippings in skillet. Crumble bacon.
- Cook oil, vinegar, mustard, salt, pepper, and reserved drippings in skillet over medium heat 2 minutes or until thoroughly heated.
- Pour dressing over spinach, tomatoes, and onion in a bowl; toss. Sprinkle with bacon.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
307
|
155
|
462
|
| Fat (g) | 20 | 14 | 34 |
| Sat. Fat (g) | 6 | 4 | 10 |
| Protein (g) | 32 | 4 | 36 |
| Carb (g) | 3 | 3 | 6 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 319 | 333 | 652 |
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