Roasted Wild Salmon with Sautéed Summer Veggies with Baby Spinach

Chef's Pick

Roasted Wild Salmon with Sautéed Summer Veggies with Baby Spinach

  • 13 min.

  • 540 cal.

  • 2 serv.

  • No Heat

Ingredients
Instructions

Cook time: 13 minutes

Preheat oven to 400°; pat fish dry, line a sheet pan with foil, drizzle fish with oil + salt/pep; bake 10-12 min until firm, opaque + cooked through

Meanwhile, heat 1 tbsp oil in skillet over med-high; sauté veggies + salt/pep 4-6 min until tender; set aside

Heat 1 tbsp oil in large skillet over med-high + sauté half the spinach + salt/pep 1-2 min until wilted; add remaining spinach + cook 1-2 min more until all spinach is wilted

Divide all to plates; dollop each plate with 2 tbsp sauce, delish!

Nutrition

Servings: 2

Amount per serving

540

Calories

35g

Fat

19g

Carbs

6g

Fiber

39g

Protein

6g

Sugars

Calories per serving

540

Total Fat

35g

45

Saturated Fat

5g

25%

Trans Fat

0g

Cholesterol

90mg

30%

Sodium

370mg

17%

Total Carbohydrates

19g

7%

Dietary Fiber

6g

22%

Total Sugars

6g

Included 0g added sugars

0%

Protein

39g

Vitamin D

0%

Calcium

17%

Iron

31%

Potassium

35%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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