Balsamic Salmon and Greens
Nectarine-Ricotta Crispbread
Ingredients
- 2 (4-oz) salmon fillets
- ¼ tsp salt
- ¼ tsp pepper
- 2 tsp olive oil
- 1 (5-oz) pkg spring mix
- 2 Tbsp balsamic vinegar
- ¼ tsp dried crushed rosemary
Instructions
- Sprinkle fish with salt and pepper. Cook fish in hot oil in a large skillet over medium-high heat 3 minutes per side or until done.
- Remove from heat; add salad greens, vinegar, and rosemary to skillet. Cover and let stand 2 minutes or until greens are slightly wilted.
Side Dish Ingredients
- ⅓ cup ricotta cheese
- 2 slices multigrain crispbread
- 1 small nectarine, thinly sliced
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 tsp honey
Side Dish Instructions
- Spread cheese over each crispbread slice. top with nectarine, and sprinkle with salt and pepper. Serve drizzled with honey.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
309
|
157
|
466
|
| Fat (g) | 20 | 6 | 26 |
| Sat. Fat (g) | 4 | 3 | 7 |
| Protein (g) | 25 | 7 | 32 |
| Carb (g) | 9 | 22 | 31 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 416 | 245 | 661 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
