Spanish-Style Salmon
Lemony Orzo with Spinach and Olives
Ingredients
- 1½ lb salmon fillets
- 2 tsp garlic salt
- 2 Tbsp butter
- 2 Tbsp olive oil
- 2 pints grape tomatoes
Instructions
- Preheat oven to 350°F. Rub fish with garlic salt.
- Melt butter and oil in a large cast-iron or ovenproof skillet over medium-high heat. Add fish; cook 3 to 4 minutes per side, basting fish with butter and oil. add tomatoes to skillet.
- Transfer skillet to oven; bake 5 to 7 minutes or until fish flakes with a fork.
Side Dish Ingredients
- 1½ cups orzo (preferably whole wheat)
- 4 cups chopped baby spinach
- 1 lemon
- ½ cup halved pitted kalamata olives
- 1 Tbsp olive oil
Side Dish Instructions
- Cook orzo according to package directions; add spinach while still warm to wilt.
- Grate 1 Tbsp zest and squeeze 3 Tbsp juice from lemon. Add lemon zest, lemon juice, olives, and oil to orzo mixture; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
251
|
193
|
444
|
| Fat (g) | 13 | 5 | 18 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 24 | 6 | 30 |
| Carb (g) | 7 | 31 | 38 |
| Fiber (g) | 1 | 7 | 8 |
| Sodium (mg) | 769 | 109 | 878 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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