Seared Salmon with Pesto Cream Sauce
Roasted Vegetable Medley
Wine Recommendation
Dark Horse Pinot Noir
Ingredients
- 6 (6-oz) salmon fillets
- 2 Tbsp olive oil
- ½ cup half-and-half
- 2 oz cream cheese, softened
- 3 Tbsp pesto
Instructions
- Sprinkle salmon with salt and pepper, if desired. Cook fish in hot oil in a large nonstick skillet over medium-high heat 4 minutes per side or until fish flakes with a fork.
- Meanwhile, heat half-and-half and cream cheese in a small saucepan over medium heat. Cook 3 minutes or until cheese melts, stirring often. Stir in pesto.
- Spoon pesto sauce over salmon.
Side Dish Ingredients
- 2 (12-oz) pkg broccoli, cauliflower, and carrot medley
- 1 (8-oz) pkg whole baby portobello mushrooms
- 3 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 450°F. Toss together all ingredients on a rimmed baking sheet; spread in a single layer.
- Bake 20 minutes, stirring halfway through, or until vegetables are browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
348
|
101
|
449
|
| Fat (g) | 27 | 7 | 34 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 25 | 3 | 28 |
| Carb (g) | 1 | 8 | 9 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 177 | 251 | 428 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
