Mustard-Glazed Salmon
Roasted Tomato Quinoa and Asparagus
Ingredients
- ½ lb salmon fillets (1-inch thick)
- Pinch of salt
- ⅛ tsp pepper
- 1½ Tbsp Dijon mustard
- 1 Tbsp honey
- 1 tsp dried or fresh rosemary
Instructions
- Preheat oven to 425°F. Place fillets, skin sides down, in a greased foil-lined pan; sprinkle with salt and pepper.
- Combine mustard, honey, and rosemary; brush on fillets.
- Bake 15 to 17 minutes or until fish flakes with a fork.
Side Dish Ingredients
- 1 pint organic grape tomatoes
- 1 Tbsp olive oil, divided
- ½ lb asparagus, trimmed
- Pinch of salt
- ¼ tsp pepper
- 1 (4.9-oz) pkg rosemary and olive oil-flavored quinoa blend (such as Near East)
Side Dish Instructions
- Preheat oven to 425°F. Combine tomatoes and 2 tsp oil on a greased rimmed baking sheet; move to one side of baking sheet.
- Toss asparagus, salt, pepper, and 1 tsp oil; place on other side of baking sheet.
- Bake 12 to 15 minutes or until tomatoes are soft and skins begin to blister and asparagus is tender.
- Cook quinoa according to package directions; gently stir in tomatoes.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
188
|
360
|
548
|
| Fat (g) | 5 | 10 | 15 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 23 | 10 | 33 |
| Carb (g) | 9 | 66 | 75 |
| Fiber (g) | 0 | 7 | 7 |
| Sodium (mg) | 428 | 511 | 939 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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