Seared Salmon with Pesto Cream Sauce
Roasted Vegetable Medley
Ingredients
- 3 (5-oz) salmon fillets
- 1 Tbsp olive oil
- 2½ Tbsp half and half
- 2½ Tbsp cream cheese, softened
- 1½ Tbsp pesto
Instructions
- Season salmon with salt and pepper, if desired. Cook fish in hot oil in a large nonstick skillet over medium-high heat 4 minutes per side or until fish flakes with a fork.
- Meanwhile, heat half and half and cream cheese in a small saucepan over medium heat. Cook 3 minutes or until cheese is melted, stirring often. Stir in pesto.
- Spoon pesto sauce over salmon.
Side Dish Ingredients
- 1 (12-oz) pkg broccoli, cauliflower, and carrot medley
- ½ (8-oz) pkg whole baby portobello mushrooms
- 1½ Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 450°F. Toss vegetables with oil, salt, and pepper on a rimmed baking sheet.
- Bake 20 minutes or until vegetables are browned and tender, stirring once.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
353
|
101
|
454
|
| Fat (g) | 23 | 7 | 30 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 34 | 3 | 37 |
| Carb (g) | 2 | 8 | 10 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 189 | 251 | 440 |
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