Parmesan-Crusted Salmon
Raspberry and Pistachio Arugula Salad
Wine Recommendation
Mirassou Pinot Noir
Ingredients
- ½ lemon
- 1 lb salmon fillets
- ¼ cup freshly shredded Parmesan cheese, divided
- 3 Tbsp olive-oil mayonnaise
- 2 Tbsp 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 2 Tbsp cheese, mayonnaise, 1 Tbsp basil, and lemon zest in a bowl. Spread mixture over fish; sprinkle fish with 2 Tbsp cheese.
- Bake 12 to 15 minutes or until fish flakes with a fork. Sprinkle with 1 Tbsp basil.
Side Dish Ingredients
- ½ (5-oz) pkg arugula
- ½ (6-oz) pkg raspberries
- 3 Tbsp chopped pistachios
- ¼ cup olive oil vinaigrette
Side Dish Instructions
- Toss together arugula, berries, nuts, and vinaigrette in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
333
|
161
|
494
|
| Fat (g) | 19 | 15 | 34 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 38 | 2 | 40 |
| Carb (g) | 0 | 6 | 6 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 348 | 152 | 500 |
Keto Meal Plan
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