Charred Lemon Salmon
Feta-Herb Potatoes and Arugula
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- ¼ cup olive oil, divided
- 3 Tbsp minced garlic, divided
- ½ tsp salt
- 2 lb salmon fillets
- 3 lemons, halved
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 2 Tbsp chopped fresh dill
Instructions
- Preheat oven to 450°F. Combine 3 Tbsp oil, 2 Tbsp garlic, and salt; rub over fish and cut sides of lemons.
- Place fish on a foil-lined baking sheet. Roast fish 12 to 15 minutes or until fish flakes with a fork.
- Meanwhile, cook lemons, cut sides down, in 1 Tbsp hot oil in a skillet over medium-high heat 2 to 3 minutes or until lightly browned.
- Squeeze juice from two lemon halves into a small bowl. Add mayonnaise, sour cream, dill, and 1 Tbsp garlic, stirring to combine. Serve sauce and remaining lemon halves with fish.
Side Dish Ingredients
- 1½ lb small yellow or red potatoes, quartered
- 3 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 1 (6-oz) pkg crumbled feta cheese
- 1 (5-oz) pkg arugula
- 2 Tbsp chopped fresh dill
Side Dish Instructions
- Preheat oven to 450°F. Toss together potatoes, oil, salt, and pepper on a large rimmed baking sheet; spread in a single layer.
- Roast 18 to 20 minutes or until lightly browned and tender. Toss together potatoes, arugula, cheese, and dill.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
391
|
220
|
611
|
| Fat (g) | 27 | 13 | 40 |
| Sat. Fat (g) | 5 | 5 | 10 |
| Protein (g) | 32 | 7 | 39 |
| Carb (g) | 3 | 20 | 23 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 393 | 481 | 874 |
| T. Sugs (g) | 1 | 3 | 4 |
| A. Sugs (g) | 0 | 0 | 0 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
