Pecan-Crusted Salmon
Roasted Carrots and Spinach Sauté
Ingredients
- 2½ Tbsp whole-grain mustard
- 1 Tbsp honey
- 1 Tbsp rice wine vinegar
- ½ tsp salt
- ¼ tsp pepper
- 2 lb salmon fillets
- 1 cup chopped pecans
- 2 Tbsp chopped fresh parsley
- 1 lime, cut into wedges
Instructions
- Preheat oven to 425°F. Stir together mustard, honey, vinegar, salt, and pepper in a small bowl.
- Place salmon on a parchment-lined baking sheet; spread mustard mixture over fish .
- Stir together pecans and parsley; sprinkle over fish, pressing gently to adhere.
- Bake 10 to 15 minutes or until salmon flakes with a fork. Serve with lime wedges.
Side Dish Ingredients
- 1 (16-oz) pkg multicolor baby carrots with tops, halved lengthwise
- 1 cup coarsely chopped red onion
- 2 Tbsp olive oil
- ½ tsp salt, divided
- ¼ tsp pepper
- 2 Tbsp butter
- 2 (10-oz) pkg spinach
Side Dish Instructions
- Preheat oven to 425°F. Combine carrots, onion, oil, ¼ tsp salt, and pepper on a baking sheet; spread in a single layer.
- Bake 20 to 25 minutes or until browned and tender, stirring after 10 minutes.
- Meanwhile, melt butter in a large nonstick skillet over medium-high heat.
- Gradually stir in spinach, in batches, and ¼ tsp salt; cook 2 minutes or until wilted, tossing constantly.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
457
|
133
|
590
|
| Fat (g) | 34 | 8 | 42 |
| Sat. Fat (g) | 6 | 3 | 9 |
| Protein (g) | 33 | 3 | 36 |
| Carb (g) | 8 | 12 | 20 |
| Fiber (g) | 2 | 5 | 7 |
| Sodium (mg) | 449 | 356 | 805 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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