diet for low carbs_Sautéed salmon and baked peppers

Sautéed salmon and baked peppers

Sometimes children will surprise you by eating their fish and vegetables! This is what happened with me when I served this dish. Tender and tasty, this mixture gives a weeknight meals memorable.

Servings: 4

Degree of Difficulty: Easy

NUTRITIONAL INFORMATION

Calories: 348
Protein: 31 g
Fat: 19 g
Saturated Fat: 4 g
Cholesterol: 80 mg
Carbohydrates: 13 g
Fiber: 3 g
Sodium: 177 g
Potassium: 786 mg

INGREDIENTS

10 ml (2 tsp.) Hoisin sauce
4 salmon fillets, skin removed (about 570 g or 1 ¼ lb. total)
125 ml (1/2 cup) panko breadcrumbs
25 ml (2 tbsp. Tablespoons) whole flaxseed
7 ml (1 ½ tsp.) Chopped fresh thyme
1 yellow pepper and 1 orange pepper, chopped
750 ml (3 cups) Swiss chard, chopped
2 cloves garlic, minced
15 ml (1 tbsp. Tablespoon) fresh ginger, minced
10 ml (1 tsp.) Sesame oil

INSTRUCTIONS

Brush salmon fillets with hoisin sauce to coat. In a shallow dish, mix together the breadcrumbs, flax seeds and thyme. Dip the salmon in the coating mixture to coat evenly and place on baking sheet lined with parchment paper and set aside.

In a large bowl, combine yellow and orange peppers, Swiss chard, garlic, ginger and oil. Split on two large sheets of aluminum foil and fold to seal. Place packets on baking sheet and bake at 220 C (425 F) for about 15 minutes or until the fish flakes easily.

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