4 (6 oz.) salmon filets
1 Tbsp. olive oil
1/2 tsp. honey
1 tsp. Sriarcha Sauce
1 lb. H-E-B Kale Cranberry Pepita Salad
Preheat oven to 400°F.
Heat olive oil in a large pan on Medium-High. Add poblano peppers and onions, and saute until onions become translucent. Transfer to a large bowl.
Combine ground beef, rub, and 1/2 of the Marionberry & Jalape?o Sauce with the onions and peppers. Mix well.
Form the meat mixture into two footballshaped loaves. Place on prepared sheet pan.
Bake 30-45 minutes or until internal temperature reads 165°F. Cool several minutes before serving with the remaining sauce.
Serving size: 4, Serving size: 176g, Calories: 370, Total Fat: 21g, Saturated Fat: 3g, Sodium: 290mg, Carbohydrates: 16g, Dietary Fiber: 2g, Protein: 32g