9
Mar 10

Pistachio Crusted Salmon With Orange Lime Spinach Salad

Serves 4

Ingredients

For salmon

  • 3 slices whole-wheat bread, untoasted
  • 6 tablespoons shelled pistachios
  • 2 tablespoons packed fresh parsley
  • 1/2 teaspoon garlic powder
  • 4 salmon fillets (4 oz each), skin removed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup nonfat plain yogurt

For salad

  • Zest and juice of 1 small orange
  • Zest and juice of 1 large lime
  • 1 large shallot, quartered
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon mild chili powder
  • 1 pound raw baby spinach

Preparation

  1. Heat oven to 400˚. Puree salad ingredients except spinach in blender. Pulse bread, nuts, parsley and garlic powder in food processor until nuts are roughly chopped; pour onto waxed paper. Season salmon with salt and pepper. Coat tops with yogurt; press into breadcrumbs. Place breadcrumb-side up on baking sheet lined with aluminum foil. Bake until fish is no longer translucent in center, 15 minutes. Divide spinach among 4 plates; top each with 2 tbsp dressing and 1 fillet.

400 calories per serving, 20.7 g fat (3.6 g saturated), 22.9 g carbs, 6.6 g fiber, 32.2 g protein

Thanks to Angela T for sharing this yummy recipe!

This entry was posted on March 9, 2010 at 12:23 pm. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

Posted in Healthy Eating by Shawna Comments Off on Pistachio Crusted Salmon With Orange Lime Spinach Salad

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