Baked Tilapia and Roasted Tomatoes
Roasted Asparagus with Lemon Vinaigrette
Ingredients
- 1 pint grape tomatoes
- 1 Tbsp olive oil
- 1 tsp salt, divided
- ½ tsp pepper, divided
- ⅓ cup mayonnaise
- 1 Tbsp lemon juice
- 2 tsp chopped fresh basil (or use ½ tsp dried)
- 1½ tsp Dijon mustard
- 6 (6-oz) tilapia fillets
- 6 Tbsp almond flour
- 2 Tbsp freshly grated Parmesan cheese
- 1 lemon, cut into wedges
Instructions
- Preheat oven to 425°F. Toss tomatoes with oil; sprinkle with ¼ tsp each salt and pepper. Place on one side of a large foil-lined baking sheet coated with cooking spray.
- Combine mayonnaise, lemon juice, basil, and mustard in a bowl. Combine almond flour and cheese in a small bowl.
- Sprinkle fish with ¾ tsp salt and ¼ tsp pepper. Spread mayonnaise mixture over 1 side of fish. Top with almond flour mixture; coat with cooking spray.
- Arrange fish on other side of pan. Bake 10 minutes or until fish flakes with a fork. Serve with lemon wedges.
Side Dish Ingredients
- 2½ lb asparagus, trimmed
- 6 Tbsp extra virgin olive oil, divided
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 3 Tbsp lemon juice
- 1 Tbsp Dijon mustard
Side Dish Instructions
- Preheat oven to 425°F. Place asparagus in a single layer on a rimmed baking sheet lined with foil. Drizzle with 2 Tbsp oil, and sprinkle with ½ tsp each salt and pepper; toss.
- Bake 8 minutes or until tender.
- Combine lemon juice, mustard, ½ tsp each salt and pepper in a medium bowl; whisk until well blended. Slowly whisk in ¼ cup oil until blended.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
361
|
144
|
505
|
| Fat (g) | 23 | 14 | 37 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 37 | 2 | 39 |
| Carb (g) | 3 | 4 | 7 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 560 | 382 | 942 |
Keto Meal Plan
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