Honey-Mustard Salmon
Roasted Butternut-Arugula Salad
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Ingredients
- 3 (6-oz) salmon fillets
- ¼ tsp pepper
- 2 Tbsp whole-grain Dijon mustard
- 1 Tbsp honey
- ¾ tsp dried crushed rosemary
Instructions
- Preheat oven to 400°F. Place salmon, skin sides down, on a foil-lined rimmed baking sheet coated with cooking spray; sprinkle with pepper.
- Stir together mustard, honey, and rosemary; brush on fillets.
- Bake 12 to 15 minutes or until fish flakes with a fork.
Side Dish Ingredients
- 1 (10-oz) pkg frozen cubed butternut squash
- 1½ tsp chopped fresh sage
- 3 cups arugula
- ¼ cup crumbled goat cheese
- 2 Tbsp pine nuts
- ¼ cup oil and vinegar dressing
Side Dish Instructions
- Preheat oven to 400°F. Toss squash with sage on a rimmed baking sheet coated with cooking spray; spread in a single layer. Roast 15 to 20 minutes or until lightly browned.
- Top arugula with squash, cheese, and nuts. Drizzle with dressing.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
190
|
242
|
432
|
| Fat (g) | 7 | 18 | 25 |
| Sat. Fat (g) | 1 | 4 | 5 |
| Protein (g) | 23 | 6 | 29 |
| Carb (g) | 8 | 12 | 20 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 290 | 163 | 453 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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