Thyme Scented Salmon with Tuscan White Bean Salad
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 356.1
- Total Fat: 10.2 g
- Cholesterol: 94.9 mg
- Sodium: 149.4 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 8.3 g
- Protein: 42.4 g
View full nutritional breakdown of Thyme Scented Salmon with Tuscan White Bean Salad calories by ingredient
Number of Servings: 2
Ingredients
-
1/2 T. Olive oil
1/3 cup finely chopped celery, & carrots, shallots
1 garlic clove, minced
6 T. lemon juice, divided
1 t. chopped fresh basil
1 t. mint
2 T. Water
7.5 oz cannelini beans, drained
1 t. fresh thyme
1.2 t. parsley
1/2 t. salt
1/8 t. pepper
2 5 oz salmon fillets about 1 inch thick
Directions
Preheat oven to 375.
Heat oil in medium nonstick skillet, add celery, carrot shallots, and garlic. Cook 4 minutes until tender. Add 3 T. Lemon Juice and next 5 ingredients. Cook bean mixture 2 minutes or untikl thoroughly heated. Remove and cover.
Combine thyme, parsley, salt and pepper in small bowl; sprinkle evenly over fish. Place fish on a baking sheet or broiler pan lined with aluminum foil. Bake for 14 minutes or ujtil fish slakes easily when tested with a fork.
Remove from oven, sprinkle evenly with 3 T. lemon juice. Serve with bean salad. Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user GRANNY2.
Heat oil in medium nonstick skillet, add celery, carrot shallots, and garlic. Cook 4 minutes until tender. Add 3 T. Lemon Juice and next 5 ingredients. Cook bean mixture 2 minutes or untikl thoroughly heated. Remove and cover.
Combine thyme, parsley, salt and pepper in small bowl; sprinkle evenly over fish. Place fish on a baking sheet or broiler pan lined with aluminum foil. Bake for 14 minutes or ujtil fish slakes easily when tested with a fork.
Remove from oven, sprinkle evenly with 3 T. lemon juice. Serve with bean salad. Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user GRANNY2.