Maple-Pecan Salmon
Roasted Carrots and Potatoes
Ingredients
- 1 Tbsp light butter with canola oil
- 3 Tbsp finely chopped pecans
- 1½ Tbsp maple syrup
- ½ tsp Worcestershire sauce
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 (6-oz) salmon fillets
Instructions
- Preheat oven to 425°F. Melt butter in a saucepan. Stir in nuts, syrup, Worcestershire, salt, and pepper. Cook 2 to 3 minutes or until slightly thickened.
- Place fish on a large rimmed baking sheet coated with cooking spray. Top fish with nut mixture. Bake 15 minutes or until fish flakes with a fork.
Side Dish Ingredients
- ½ lb red potatoes, halved
- 1 carrot, cut into chunks
- 1 Tbsp olive oil
- 1 tsp dried crushed rosemary
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Toss together all ingredients on a large rimmed baking sheet.
- Bake 20 minutes or until browned and tender, stirring after 10 minutes.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
337
|
154
|
491
|
| Fat (g) | 16 | 7 | 23 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 35 | 2 | 37 |
| Carb (g) | 12 | 22 | 34 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 290 | 333 | 623 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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