Salmon Almondine Recipe
Makes: 4 8-ounce servings
Pre time: 15 minutes
Cook time: 25 minutes
Per servings: 270 calories, 16g fat, 2g saturated fat, 60mg cholesterol, 190mg sodium, 6g carbohydrate, 3g fiber, 27g protein
1 tbsp – Dijon style mustard 1 bag (5oz.) – baby spinach leaves
1 tbsp – safflower mayonnaise 1 cup – halved cherry tomatoes
1 lb – salmon fillets 1/4 tsp – garlic powder
1 tbsp -olive oil 1/4 cup – salted almonds, chopped
2 cups – sliced mushrooms
Preheat oven to 400ºF. Combine mustard and mayonnaise. Place fish fillets in single layer on lightly greased baking sheet; spread evenly with the mixture of mustard and mayo. Sprinkle with the chopped almonds. Bake for about 18-22 minutes until fish flakes easily with a fork, (an internal temperature of 145ºF). Meanwhile, heat oil in a large skillet adding mushrooms on medium-high for 3 minutes. Add spinach, tomatoes and garlic powder, mix well. Cook an additional 3 minutes or until spinach is wilted and mushrooms are tender. Spoon spinach mixture onto serving platter or 4 dinner plates. Sprinkle with grated Parmesan cheese.
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