Maple-Pecan Salmon
Roasted Carrots and Potatoes
Ingredients
- 2 Tbsp butter
- ½ cup finely chopped pecans
- ¼ cup maple syrup
- 1 tsp Worcestershire sauce
- ½ tsp salt
- ½ tsp pepper
- 2¼ lb salmon fillets
Instructions
- Preheat oven to 425°F. Melt butter in a saucepan. Stir in nuts, syrup, Worcestershire, salt, and pepper. Cook 2 to 3 minutes or until slightly thickened.
- Place fish on a large rimmed baking sheet coated with cooking spray. Top fish with nut mixture. Bake 15 minutes or until fish flakes with a fork.
Side Dish Ingredients
- 1½ lb red potatoes, halved
- 3 carrots, cut into chunks
- 3 Tbsp olive oil
- 2 tsp dried crushed rosemary
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Toss together all ingredients on a large rimmed baking sheet.
- Bake 20 minutes or until browned and tender, stirring after 10 minutes.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
334
|
153
|
487
|
| Fat (g) | 17 | 7 | 24 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 35 | 2 | 37 |
| Carb (g) | 11 | 21 | 32 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 319 | 236 | 555 |
| T. Sugs (g) | 9 | 3 | 12 |
| A. Sugs (g) | 8 | 0 | 8 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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