Recipe: Salmon with Butter Sauce and Lemon Potatoes
Total Time – 40 minutes (Makes 2 servings)
Ingredients:
Nonstick aluminum foil
2 salmon fillets (10-12 oz)
3 tablespoons lemon dressing, divided
Large zip-top bag (optional)
2 large red potatoes (about 12 oz)
2 teaspoons fresh thyme, finely chopped
1 pint cherry tomatoes
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons salted butter
Steps:
1. Preheat oven to 450°F. Line baking sheet with foil. Place salmon and 1 tablespoon dressing in shallow dish (or zip-top bag if
desired); set aside. Cut potatoes into 1/2-inch slices. Remove thyme leaves from stem and chop.
2. Toss potatoes, tomatoes, thyme, salt, pepper, and remaining 2 tablespoons dressing until coated. Place potato mixture on baking
sheet; bake 18-20 minutes or until potatoes are tender.
3. Stir potato mixture and push to one side of baking sheet. Place fish on empty side of baking sheet; cook 7-8 minutes and until fish
is145°F.
4. Transfer potatoes and fish to serving platter; cover to keep warm. Place tomatoes and butter in food processor bowl (or blender);
process until smooth. Pour over fish; serve.
CALORIES (per 1/2 recipe) 610kcal; FAT 34g; SAT FAT 10g; TRANS FAT 0g; CHOL 125mg; SODIUM 650mg; CARB 36g; FIBER 5g;
SUGARS 9g; PROTEIN 38g; VIT A 35%; VIT C 60%; CALC 6%; IRON 20%
Recipe: Warm Vegetable Salad
Total Time – 10 minutes (Makes 4 servings)
Ingredients:
1/4 cup lemon dressing
3 cloves garlic, roughly chopped
1/4 teaspoon crushed red pepper
1 medium container fresh sliced onions and squash
2 cups arugula
Steps:
1. Preheat large, nonstick sauté pan on medium-high 2-3 minutes. Chop garlic. Place dressing, garlic, red pepper, and vegetables in
pan. Cook 3-4 minutes, stirring occasionally, or until vegetables are slightly tender.
2. Place arugula in large bowl. Add hot vegetable mixture over arugula and toss to coat until blended. Serve.
CALORIES (per 1/2 recipe) 220kcal; FAT 16g; SAT FAT 1.5g; TRANS FAT 0g; CHOL 0mg; SODIUM 250mg; CARB 17g; FIBER 3g;
SUGARS 11g; PROTEIN 4g; VIT A 30%; VIT C 70%; CALC 10%; IRON 8%