Pistachio-Crusted Salmon
Roasted Butternut-Arugula Salad
Ingredients
- 6 (4-oz) salmon fillets
- ¾ tsp salt
- ¾ tsp pepper
- ¼ cup lemon juice
- 2 Tbsp olive oil
- 2 Tbsp honey
- 1 tsp Dijon mustard
- 3 cloves garlic, minced
- 6 Tbsp chopped roasted, salted pistachios
Instructions
- Preheat oven to 400°F. Place fish on a lightly greased rimmed baking sheet. Sprinkle with salt and pepper.
- Combine lemon juice, oil, honey, mustard, and garlic in a small bowl. Spread half of lemon mixture on fish. Add nuts to remaining lemon mixture. Spread nut mixture over fish, pressing with the back of a spoon to adhere.
- Bake 10 minutes or until fish flakes with a fork.
Side Dish Ingredients
- 2 (10-oz) pkg frozen cubed butternut squash
- 1 Tbsp chopped fresh sage
- 6 cups arugula
- ½ cup unsweetened dried cranberries
- ¼ cup crumbled feta cheese
- ½ cup oil and vinegar dressing
Side Dish Instructions
- Preheat oven to 400°F. Toss squash with sage; spread in a single layer on a rimmed baking sheet coated with cooking spray.
- Roast 15 to 20 minutes or until squash is browned and tender.
- Toss arugula with squash, cranberries, and cheese in a bowl. Drizzle with dressing.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
244
|
208
|
452
|
| Fat (g) | 12 | 13 | 25 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 24 | 3 | 27 |
| Carb (g) | 9 | 18 | 27 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 422 | 184 | 606 |
| T. Sugs (g) | 7 | 7 | 14 |
| A. Sugs (g) | 6 | 0 | 6 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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