Salmon-Zucchini Toss
Balsamic Spinach Salad
Ingredients
- ½ lb salmon fillets (or use any frozen fillets, thawed)
- ½ tsp kosher salt, divided
- 2½ Tbsp olive oil, divided
- ½ (10.7-oz) container zucchini noodles (or use frozen zucchini noodles)
- ½ cup grape tomatoes, halved
- 1 tsp lemon zest
- 3 Tbsp chopped fresh basil
- ½ cup freshly grated Parmesan cheese
Instructions
- Sprinkle fillets with ¼ tsp salt. Cook fillets in 1 Tbsp hot oil in a large skillet over medium-high heat 3 to 4 minutes per side or until fish flakes with a fork. Remove from skillet.
- Sauté zucchini noodles in 1½ Tbsp hot oil in skillet 4 minutes or until just tender. Add tomatoes, lemon zest, basil, and ¼ tsp salt.
- Flake fish with a fork, and add to zucchini mixture; toss. Sprinkle with cheese.
Side Dish Ingredients
- 1½ Tbsp olive oil
- 1 Tbsp balsamic vinegar
- ¼ tsp Dijon mustard
- ¼ tsp garlic salt
- ½ (5-oz) pkg baby spinach (or other leafy green)
Side Dish Instructions
- Whisk together oil, vinegar, mustard, and garlic salt in a bowl. Add spinach, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
420
|
101
|
521
|
| Fat (g) | 29 | 10 | 39 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 33 | 1 | 34 |
| Carb (g) | 6 | 2 | 8 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 795 | 155 | 950 |
Keto Meal Plan
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