Smoky Mustard-Maple Salmon

Smoky Mustard-Maple Salmon

Yield: 2

Ingredients

  • Smoky Mustard-Maple Salmon
  • 1 1/2 Tbsp whole-grain or Dijon mustard
  • 1 1/2 tsp pure maple syrup
  • 1/8 smoked paprika or ground chipotle pepper
  • 1/8 tsp freshly ground pepper
  • Pinch of salt
  • 2 4 oz skinless center-cut wild-caught salmon fillets
  • Sautéed Spinach with Toasted Sesame Oil
  • 2 tsp toasted sesame oil
  • 1 Tbsp sesame seeds
  • 2 cloves garlic, minced
  • 2 tsp minced ginger
  • 1 10 oz bag fresh spinach, tough stems removed
  • 2 tsp rice vinegar
  • 1 tsp reduced-sodium soy sauce
  • Spiced Pinto Beans
  • 1 small onion, chopped
  • 1 small clove garlic, minced
  • 1/2 jalapeño, minced
  • 1/2 chili powder
  • 2 tsp canola oil
  • 1 cup canned pinto beans, rinsed
  • 2 Tbsp broth or water
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1 Tbsp chopped fresh cilantro

One portion contains

  • 376 calories
  • 35 g protein
  • 34 g carbohydrates
  • 10 g fiber

Preparation

Smoky Mustard-Maple Salmon

  • Preheat oven to 450°F. Line a small baking sheet or baking pan with foil and coat with cooking spray.
  • Combine mustard, maple syrup, paprika (or chipotle), pepper and salt in a small bowl. Place salmon fillets on the prepared baking sheet. Spread the mustard mixture evenly on the salmon. Roast until just cooked through, 8 to 12 minutes.

Sautéed Spinach with Toasted Sesame Oil

  • Heat oil in a large nonstick skillet or Dutch oven over medium-high heat.
  • Add sesame seeds, garlic and ginger; cook, stirring, until fragrant, about 30 seconds.
  • Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in vinegar and soy sauce. Serve immediately.

Spiced Pinto Beans

  • Sauté onion, garlic, jalapeño and chili powder in oil in a small saucepan until softened.
  • Add beans, broth (or water), cumin and salt. Coarsely mash half of the beans in the pot and simmer until heated through. Stir in cilantro.

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