Pistachio-Crusted Salmon
Roasted Butternut-Arugula Salad
Ingredients
- 6 (6-oz) salmon fillets
- ¾ tsp salt
- ¾ tsp pepper
- ¼ cup lemon juice
- 3 Tbsp olive oil
- 3 Tbsp honey
- 1 tsp Dijon mustard
- 3 cloves garlic, minced
- ½ cup chopped roasted, salted pistachios
Instructions
- Preheat oven to 400°F. Place fish on a lightly greased rimmed baking sheet. Sprinkle with salt and pepper.
- Combine lemon juice, oil, honey, mustard, and garlic in a small bowl. Spread half of lemon mixture on fish. Add nuts to remaining lemon mixture. Spread nut mixture over fish, pressing with back of a spoon to adhere.
- Bake 15 minutes or until fish flakes with a fork.
Side Dish Ingredients
- 2 (10-oz) pkg frozen cubed butternut squash
- 1 Tbsp chopped fresh sage
- 6 cups arugula
- ½ cup sweetened dried cranberries
- ½ cup crumbled goat cheese
- ½ cup oil and vinegar dressing
Side Dish Instructions
- Preheat oven to 400°F. Toss squash with sage; spread in a single layer on a rimmed baking sheet coated with cooking spray.
- Roast 15 to 20 minutes or until squash is browned and tender.
- Toss arugula with squash, cranberries, and cheese in a bowl. Drizzle with dressing.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
355
|
230
|
585
|
| Fat (g) | 18 | 13 | 31 |
| Sat. Fat (g) | 3 | 3 | 6 |
| Protein (g) | 36 | 4 | 40 |
| Carb (g) | 13 | 23 | 36 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 469 | 158 | 627 |
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