Pistachio Crusted Salmon With Orange Lime Spinach Salad

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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!