Pesto-Topped Salmon
Spaghetti Squash and Spring Mix Salad
Ingredients
- 4 (6-oz) salmon fillets
- 1 Tbsp olive oil
- ¼ cup pesto
Instructions
- Preheat broiler. Place salmon on a baking sheet; brush with oil, and season lightly with salt and pepper.
- Broil 6 to 10 minutes or until fish flakes with a fork. Spoon pesto on salmon.
Side Dish Ingredients
- 1 (2-lb) spaghetti squash, halved lengthwise and seeded
- 1 Tbsp olive oil
- ½ tsp salt
- ¼ tsp pepper
- 4 cups spring mix
- ¼ cup thinly sliced red onion
- ¼ cup olive oil vinaigrette
Side Dish Instructions
- Preheat oven to 425°F. Drizzle cut sides of squash with oil, and sprinkle lightly with salt and pepper. Place, cut sides down, in a large baking dish.
- Bake 45 minutes or until tender. Scrape spaghetti-like strands from squash into a large bowl to yield 3 cups. Toss with oil, ½ tsp salt, and ¼ tsp pepper. Reserve any remaining strands for another use.
- Toss together spring mix, onion, and vinaigrette in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
363
|
138
|
501
|
| Fat (g) | 21 | 13 | 34 |
| Sat. Fat (g) | 3.5 | 2 | 5.5 |
| Protein (g) | 39 | 2 | 41 |
| Carb (g) | 1 | 7 | 8 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 244 | 427 | 671 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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