Thyme-Lemon Salmon
Romaine with Raspberries, Blue Cheese, and Almonds
Ingredients
- 6 (6-oz) salmon fillets
- 2 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 2 tsp chopped fresh thyme
- 1 lemon, cut into wedges
Instructions
- Preheat broiler with oven rack 6 inches from heat. Arrange fish on a foil-lined baking sheet; brush with oil, and sprinkle with salt and pepper.
- Broil 5 to 7 minutes or until fish flakes with a fork.
- Sprinkle with thyme. Squeeze juice from lemon over fish.
Side Dish Ingredients
- 1 cup sliced almonds
- 6 cups torn romaine lettuce
- 1 pint raspberries
- ½ cup crumbled blue cheese
- ½ cup thinly sliced red onion
- ½ cup balsamic vinaigrette
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Toast nuts in a dry skillet over medium-low heat until fragrant and golden.
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
243
|
197
|
440
|
| Fat (g) | 11 | 14 | 25 |
| Sat. Fat (g) | 2 | 3 | 5 |
| Protein (g) | 34 | 7 | 41 |
| Carb (g) | 1 | 13 | 14 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 278 | 377 | 655 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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