Rosemary-Mustard Salmon and Tomatoes
Browned Butter Asparagus
Ingredients
- 6 (6-oz) salmon fillets
- 3 Tbsp olive oil, divided
- 2 Tbsp whole-grain mustard
- 1 Tbsp chopped fresh rosemary, divided (or use 1 tsp dried crushed rosemary)
- 1 tsp kosher salt, divided
- 1 tsp black pepper, divided
- 2 pints grape tomatoes
- 4 cloves garlic, minced
Instructions
- Preheat oven to 450°F. Place fish on a large rimmed baking sheet. Combine 2 Tbsp oil, mustard, 2 tsp rosemary, and ½ tsp each salt and pepper; rub over fish.
- Combine tomatoes, garlic, 1 Tbsp oil, 1 tsp rosemary, and ½ tsp each salt and pepper in a large bowl; spoon tomato mixture around fish.
- Bake 15 to 20 minutes or until fish flakes with a fork and tomatoes begin to burst.
Side Dish Ingredients
- 2 lb asparagus, trimmed
- 1 Tbsp olive oil
- 2 Tbsp butter
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook asparagus in hot oil in a large skillet over medium-high heat 2 minutes. Add butter, and cook 3 minutes or until butter is browned and smells nutty, stirring often. Remove from heat. Stir in salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
422
|
70
|
492
|
| Fat (g) | 28 | 4 | 32 |
| Sat. Fat (g) | 6 | 2 | 8 |
| Protein (g) | 32 | 3 | 35 |
| Carb (g) | 9 | 6 | 15 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 510 | 116 | 626 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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