Baked Tilapia and Roasted Tomatoes
Roasted Asparagus with Lemon Vinaigrette
Ingredients
- 1 cup grape tomatoes
- ½ Tbsp olive oil
- ½ tsp salt, divided
- 3 Tbsp mayonnaise
- ½ Tbsp lemon juice
- ¼ tsp dried basil
- ¾ tsp Dijon mustard
- 3 Tbsp almond flour
- 1 Tbsp freshly grated Parmesan cheese
- 3 (6-oz) tilapia fillets
- ¼ tsp pepper
- 1 lemon, cut into wedges
Instructions
- Preheat oven to 425°F. Toss tomatoes with oil; sprinkle with ¼ tsp salt. Place on one side of a 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 ¼ tsp salt and 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
- 1¼ lb asparagus, trimmed
- 3 Tbsp extra virgin olive oil, divided
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 1½ Tbsp lemon juice
- ½ 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 1 Tbsp oil, and sprinkle with ¼ tsp each salt and pepper; toss.
- Bake 8 minutes or until tender.
- Combine lemon juice, mustard, and ¼ tsp each salt and pepper in a medium bowl; whisk until well blended. Slowly whisk in 2 Tbsp oil until blended. Spoon over asparagus.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| 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
This recipe selected from the eMeals Keto Meal Plan.
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