1 portion contains approximately: 376 calories - 35 g protein - 34 g carbohydrates - 10 g fiber
Ingredients (for 2 persons)
- Smoky Mustard-Maple Salmon
- 1 1/2 Tbsp whole-grain or Dijon mustard
- 1 1/2 tsp pure maple syrup
- 1/8 smoked paprika or ground chipotle pepper
- 1/8 tsp freshly ground pepper
- Pinch of salt
- 2 4 oz skinless center-cut wild-caught salmon fillets
- Sautéed Spinach with Toasted Sesame Oil
- 2 tsp toasted sesame oil
- 1 Tbsp sesame seeds
- 2 cloves garlic, minced
- 2 tsp minced ginger
- 1 10 oz bag fresh spinach, tough stems removed
- 2 tsp rice vinegar
- 1 tsp reduced-sodium soy sauce
- Spiced Pinto Beans
- 1 small onion, chopped
- 1 small clove garlic, minced
- 1/2 jalapeño, minced
- 1/2 chili powder
- 2 tsp canola oil
- 1 cup canned pinto beans, rinsed
- 2 Tbsp broth or water
- 1/4 tsp cumin
- 1/4 tsp salt
- 1 Tbsp chopped fresh cilantro
Preparation
Smoky Mustard-Maple Salmon
- Preheat oven to 450°F. Line a small baking sheet or baking pan with foil and coat with cooking spray.
- Combine mustard, maple syrup, paprika (or chipotle), pepper and salt in a small bowl. Place salmon fillets on the prepared baking sheet. Spread the mustard mixture evenly on the salmon. Roast until just cooked through, 8 to 12 minutes.
Sautéed Spinach with Toasted Sesame Oil
- Heat oil in a large nonstick skillet or Dutch oven over medium-high heat.
- Add sesame seeds, garlic and ginger; cook, stirring, until fragrant, about 30 seconds.
- Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in vinegar and soy sauce. Serve immediately.
Spiced Pinto Beans
- Sauté onion, garlic, jalapeño and chili powder in oil in a small saucepan until softened.
- Add beans, broth (or water), cumin and salt. Coarsely mash half of the beans in the pot and simmer until heated through. Stir in cilantro.
