Cashew-Crusted Salmon
Roasted Baby Carrots and Wilted Spinach
Ingredients
- 3 Tbsp chopped cashews
- 3 Tbsp panko breadcrumbs
- 2 tsp chopped fresh cilantro
- ¾ lb salmon fillets
- 2 tsp lime juice
- ¼ tsp salt
Instructions
- Preheat oven to 425°F. Process nuts in a food processor until coarsely ground. Combine nuts, panko, and cilantro.
- Place fish on a parchment paper-lined baking sheet; drizzle with lime juice. Sprinkle nut mixture over fish, pressing gently to adhere. Sprinkle with salt.
- Bake 10 to 15 minutes or until fish flakes with a fork.
Side Dish Ingredients
- 1 (12-oz) pkg rainbow baby carrots
- 1 Tbsp olive oil
- 1 tsp minced garlic
- ¼ tsp ground cumin
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 cups baby spinach
Side Dish Instructions
- Preheat oven to 425°F. Halve larger carrots lengthwise. Combine carrots, oil, garlic, cumin, salt, and pepper on a rimmed baking sheet; spread in a single layer.
- Bake 20 to 25 minutes or until carrots are browned and tender. Add spinach to baking sheet, stirring until wilted.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
303
|
146
|
449
|
| Fat (g) | 12 | 7 | 19 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 37 | 3 | 40 |
| Carb (g) | 10 | 19 | 29 |
| Fiber (g) | 1 | 6 | 7 |
| Sodium (mg) | 469 | 307 | 776 |
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