Sweet-baked yam and salmon fillet on a bed of sautéed spinach
1. Preheat overnight to 450 F.
2. Place yams on a baking sheet and bake until tender, about 45 minutes.
3. After yams have baked for about 25 minutes, preheat grill to medium.
4. Squeeze half the lemon over salmon fillets and brush with olive oil. Place salmon on grill and cook until opaque throughout, about 5 minutes on each side.
5. While salmon is cooking, lightly coat a large skillet with butter-flavored cooking spray and place over medium-high heat. Add mushrooms (optional) and sauté for 3 minutes. Add spinach and sauté until wilted, about 3 more minutes.
6. Place a portion of salmon on a Ed of spinach along with a portion-size yam on each plate. Squeeze remaining lemon over salmon and spinach. Serve and enjoy.
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Serving Size: 1 Serving (503g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 562 | ||
Calories from Fat: 224 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.8g | 33 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 7.1g | ||
Cholesterol 93.5mg | 29 % | |
Sodium 546mg | 19 % | |
Potassium 2399mg | 63 % | |
Total Carbohydrate 47.6g | 14 % | |
Dietary Fiber 11g | 44 % | |
Sugars, other 36.7g | ||
Protein 41.4g | 59 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 562
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