A handful of stellar ingredients pack a lot of flavour into this heart-healthy weeknight meal. Serve the dish alongside steamed mini potatoes tossed with olive oil and fresh garden herbs.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2014
Ingredients
Method
Place salmon on parchment paper–lined rimmed baking sheet; sprinkle with a pinch each salt and pepper. Brush tops with mustard; sprinkle with pistachios, pressing firmly to adhere. Bake in 425°F (220°C) oven until fish flakes easily when tested with fork, 12 to 15 minutes.
Meanwhile, in large pot of boiling salted water, cook rapini until tender-crisp, about 2 minutes; drain. Transfer to bowl of ice water until chilled; drain well.
In large skillet, heat 1 tbsp olive oil over medium-high heat; sauté garlic until fragrant, about 1 minute. Add rapini; sauté until heated through, about 3 minutes. Serve with salmon.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 390 mg
- Sugars 1 g
- Protein 35 g
- Calories 382.0
- Total fat 24 g
- Potassium 922 mg
- Cholesterol 84 mg
- Saturated fat 4 g
- Total carbohydrate 6 g
%RDI
- Iron 15.0
- Folate 53.0
- Calcium 13.0
- Vitamin A 45.0
- Vitamin C 68.0
