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Nutrition Facts
Serving Size 312 g
(Approx. 4 Servings)
Amount Per Serving
Calories 370 Calories From Fat 130
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 370 mg 15%
Total Carbohydrate 23 g 8%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 29 g
Vitamin A 45% Iron 20%
Vitamin C 35% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Roasted Salmon with Pesto Mashed Potatoes and Wilted Spinach
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Lb salmon fillet, cut into 4 fillets
2 Tsp olive oil, divided
1 lemon, juiced
1/4 Tsp kosher salt
1 Lb Yukon gold potatoes, quartered
3 Tbsp H-E-B Basil Pesto
1/2 cup(s) H-E-B Select Ingredients 2% Milk
1 Tbsp garlic, minced
5 Oz baby spinach
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Instructions

1
Preheat the oven to 400°F and bring a large pot of water to a boil.
2
Line a sheet pan with foil.
3
Combine lemon zest and juice, salt and 2 teaspoons oil in a bowl.Brush both sides of salmon with lemon mixture. Place on prepared pan and set aside.
4
Place potatoes in a large saucepan, cover with water and bring to boil. Cook until tender.
5
Place salmon in oven and bake 15 minutes.
6
Meanwhile, drain potatoes and return to pan. Add pesto and milk, and mix until smooth. Cover and keep warm.
7
Heat a large non-stick skillet over medium-high.
8
Add 1 teaspoon olive oil and garlic and cook until garlic begins to slightly brown.
9
Add spinach, reduce heat, and add in ¼ cup water. Cover and remove from heat. Keep covered until spinach is wilted, about 2 to 3 minutes.

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