Salmon-Spinach Mushroom Burgers
Easy Asparagus Amandine
Ingredients
- 6 large portobello mushroom caps, stems removed
- 3 (6-oz) cans boneless, skinless wild-caught Alaskan salmon, well drained
- 2 large eggs, beaten
- 2 cloves garlic, minced
- 2 Tbsp almond flour
- 1 Tbsp chopped fresh thyme (or 1 tsp dried), plus more for garnish
- 1 tsp lemon zest
- 1 Tbsp fresh lemon juice
- ½ tsp salt
- ½ tsp pepper
- 2 (10-oz) pkg frozen chopped spinach, thawed and well drained
- Lemon wedges
Instructions
- Preheat oven to 350°F. Scrape gills from mushrooms using a small spoon; place mushroom caps on a baking sheet coated with coconut oil cooking spray.
- Gently flake fish into chunks. Pat dry with paper towels.
- Whisk together eggs and next 7 ingredients in a medium bowl. Stir in spinach. Fold in fish.
- Spoon fish mixture into mushroom caps. Coat edges of mushrooms with cooking spray.
- Bake 20 to 25 minutes or until mushrooms are tender. Serve with lemon wedges, and garnish with more fresh thyme.
Side Dish Ingredients
- 2 lb asparagus, trimmed
- ¼ cup organic chicken bone broth
- 1 clove garlic, minced
- ½ cup raw almonds, chopped
- 1 Tbsp extra virgin olive oil
- 1 Tbsp fresh lemon juice
Side Dish Instructions
- Place asparagus, broth, and garlic in a large microwavable bowl. Cover tightly with plastic wrap; pierce plastic wrap with a fork. Microwave at HIGH 4 to 6 minutes or until crisp-tender. Drain well.
- Toss together asparagus, nuts, oil, and lemon juice. Season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Fat (g) | 0 | 0 | 0 |
| Sat. Fat (g) | 0 | 0 | 0 |
| Protein (g) | 0 | 0 | 0 |
| Carb (g) | 0 | 0 | 0 |
| Fiber (g) | 0 | 0 | 0 |
| Sodium (mg) | 0 | 0 | 0 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
Paleo Meal Plan
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