Pecan-Crusted Honey Mustard Salmon
Roasted Carrots and Spinach Sauté
Ingredients
- 2½ Tbsp whole-grain mustard
- 1 Tbsp honey
- 1 Tbsp rice wine vinegar
- ½ tsp salt
- ¼ tsp pepper
- 1½ lb salmon fillet
- ¾ cup chopped pecans
- 2 Tbsp chopped fresh parsley
- 1 lime, cut into wedges
Instructions
- Preheat oven to 425°F. Stir together mustard, honey, vinegar, salt, and pepper in a small bowl.
- Place salmon on a parchment-lined baking sheet; spread mustard mixture over salmon.
- Stir together pecans and parsley; sprinkle over salmon, pressing gently to adhere.
- Bake 10 to 15 minutes or until salmon flakes with a fork. Serve with lime wedges.
Side Dish Ingredients
- 1 (16-oz) pkg multicolor baby carrots with tops, halved lengthwise
- 1 cup coarsely chopped red onion
- 2 Tbsp canola oil
- ¼ tsp pepper
- 2 Tbsp light butter with canola oil
- 2 (10-oz) pkg spinach
- ¼ tsp salt
Side Dish Instructions
- Preheat oven to 425°F. Combine carrots, onion, oil, and pepper on a baking sheet.
- Bake 20 to 25 minutes or until browned and tender, stirring after 20 minutes.
- Heat butter in a large skillet coated with cooking spray over medium-high heat.
- Gradually stir in spinach and salt in batches; cook 2 minutes or until wilted, tossing constantly.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
270
|
140
|
410
|
| Fat (g) | 16 | 7 | 23 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 25 | 4 | 29 |
| Carb (g) | 6 | 17 | 23 |
| Fiber (g) | 1 | 6 | 7 |
| Sodium (mg) | 410 | 280 | 690 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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