Parmesan-Crusted Salmon
Raspberry and Pistachio Salad and Toasted Baguette
Wine Recommendation
Mirassou Pinot Noir
Ingredients
- 1 lemon
- 2 lb salmon fillets
- ½ cup freshly shredded Parmesan cheese, divided
- ⅓ cup mayonnaise
- ¼ cup chopped fresh basil, divided
Instructions
- Preheat oven to 450°F. Grate zest and squeeze juice from lemon.
- Place fillets on a greased baking sheet. Drizzle lemon juice over fish; sprinkle with salt and pepper, if desired.
- Combine ⅓ cup cheese, mayonnaise, 2 Tbsp basil, and lemon zest in a bowl. Spread mixture over fish; sprinkle fish with remaining cheese.
- Bake 12 to 15 minutes or until fish flakes with a fork. Sprinkle with 2 Tbsp basil.
Side Dish Ingredients
- 8 oz French baguette
- 1 (10-oz) pkg arugula
- 1½ cups raspberries
- ¾ cup chopped pistachios
- ½ cup olive oil vinaigrette
Side Dish Instructions
- Preheat oven to 450°F. Place bread on a baking sheet; bake 3 to 4 minutes or until toasted. Cut into 6 slices.
- Toss together arugula, berries, nuts, and vinaigrette in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
292
|
278
|
570
|
| Fat (g) | 17 | 15 | 32 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 32 | 9 | 41 |
| Carb (g) | 2 | 30 | 32 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 273 | 440 | 713 |
Quick & Healthy Meal Plan
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