Mustard-Dill Salmon
Roasted Baby Carrots and Wilted Spinach
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Ingredients
- 1½ Tbsp Dijon mustard
- 1 Tbsp chopped fresh dill
- 1 Tbsp whole-grain mustard
- 1 Tbsp lemon juice
- 1 lb salmon fillet, cut into 3pieces
Instructions
- Preheat oven to 450°F. Combine first 4 ingredients. Arrange fish on a baking sheet lined with parchment paper.
- Spread mustard mixture over top of fish. Roast 10 to 12 minutes or until fish flakes with a fork.
Side Dish Ingredients
- 1 (16-oz) pkg multicolor carrots with tops
- 1 Tbsp olive oil
- 1 clove garlic, minced
- ½ tsp ground cumin
- ½ (6-oz) pkg baby spinach
Side Dish Instructions
- Preheat oven to 450°F. Halve larger carrots lengthwise. Combine carrots, oil, garlic, and cumin on a rimmed baking sheet; spread in a single layer.
- Bake 20 to 25 minutes or until carrots are browned and tender. Add spinach to baking sheet, stirring until wilted.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
211
|
88
|
299
|
| Fat (g) | 7 | 5 | 12 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 31 | 1 | 32 |
| Carb (g) | 1 | 11 | 12 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 994 | 307 | 1301 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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