Pistachio Crusted Salmon With Orange Lime Spinach Salad

By Totlxtc

Ingredients

• For salmon
• 3 * 3 slices whole-wheat bread, untoasted
• 6 * 6 tablespoons shelled pistachios
• 2 * 2 tablespoons packed fresh parsley
• 1/2 * 1/2 teaspoon garlic powder
• 4 * 4 salmon fillets (4 oz each), skin removed
• 1/2 * 1/2 teaspoon salt
• 1/4 * 1/4 teaspoon ground black pepper
• 1/4 * 1/4 cup nonfat plain yogurt
• For salad
• * Zest and juice of 1 small orange
• * Zest and juice of 1 large lime
• 1 * 1 large shallot, quartered
• 2 * 2 teaspoons olive oil
• 1/2 * 1/2 teaspoon salt
• 1/4 * 1/4 teaspoon ground black pepper
• 1/4 * 1/4 teaspoon mild chili powder
• 1 * 1 pound raw baby spinach

Details

Servings 4

Preparation

Step 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.

The skinny

400 calories per serving, 20.7 g fat (3.6 g saturated), 22.9 g carbs, 6.6 g fiber, 32.2 g protein