Super Fast
Spanish-Style Salmon
Lemony Orzo with Olives and Spinach
Ingredients
- 1½ lb wild-caught salmon fillets
- 2 tsp garlic salt
- 2 Tbsp olive oil
- 2 Tbsp butter
- 2 pints organic grape tomatoes
Instructions
- Preheat oven to 350°F. Rub salmon with garlic salt.
- Heat oil and butter in a large cast-iron or another ovenproof skillet over medium-high heat; add salmon.
- Cook 3 to 4 minutes per side, basting salmon with butter and oil; add tomatoes to skillet.
- Transfer skillet to oven; bake 5 to 7 minutes or until fish flakes with a fork.
Side Dish Ingredients
- 1½ cups whole wheat orzo
- 4 cups chopped organic baby spinach
- 1 lemon
- ½ cup halved pitted kalamata olives
- 1 Tbsp olive oil
Side Dish Instructions
- Cook orzo according to package directions; add spinach while still warm to wilt.
- Grate zest from lemon to equal 1 Tbsp; squeeze juice to equal 3 Tbsp. Add lemon zest, juice, olives, and oil to orzo; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
251
|
193
|
444
|
| Fat (g) | 13 | 5 | 18 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 24 | 6 | 30 |
| Carb (g) | 7 | 31 | 38 |
| Fiber (g) | 1 | 7 | 8 |
| Sodium (mg) | 769 | 109 | 878 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
