Cashew-Crusted Salmon
Roasted Baby Carrots and Wilted Spinach
Ingredients
- ½ cup chopped cashews
- ½ cup panko breadcrumbs
- 2 Tbsp chopped fresh cilantro
- 2 lb salmon fillets
- 1½ Tbsp lime juice
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, if desired .
- Bake 10 to 15 minutes or until fish flakes with a fork.
Side Dish Ingredients
- 2 (12-oz) pkg rainbow baby carrots
- 2 Tbsp olive oil
- 1 Tbsp minced garlic
- 1 tsp ground cumin
- ½ tsp salt
- ½ tsp pepper
- 1 (6-oz) pkg 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 | 6 | 6 | |
| Calories |
269
|
88
|
357
|
| Fat (g) | 11 | 5 | 16 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 33 | 1 | 34 |
| Carb (g) | 9 | 11 | 20 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 158 | 307 | 465 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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