Tag: Vegetables

Baked Salmon With Vegetables

https://www.myfoodandfamily.com/recipe/057018/baked-salmon-with-veggies

Baked Salmon with Veggies

4 servings

Ingredients

4 skin-on salmon fillets (1 lb.)

2 cups chopped fresh spinach leaves

1 cup sliced fresh mushrooms

1 tomato, chopped

1/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing

Let’s Make It

1. Heat oven to 375°F.

2. Place fish, skin sides down, in 13×9-inch baking dish sprayed with cooking spray.

3. Combine remaining ingredients; spoon over fish.

4. Bake 20 to 25 min. or until fish flakes easily with a fork.

Kitchen Tips

Tip 1 Substitute Prepare using red snapper or orange roughy fillets.

Tip 2 Serving Suggestion Serve with hot cooked rice to round out the meal. Tip 3 Nutrition Bonus The spinach in this flavorful salmon dish is high in vitamin A.

Nutrition

Calories 200

Calories From Fat 0 % Daily Value*

Total Fat 9g 12%

Saturated Fat 1.5g 8%

Trans Fat 0g

Cholesterol 55mg 18%

Sodium 330mg 14%

Total Carbohydrates 5g 2%

Dietary Fibers 0g

Sugars 3g 6%

Protein 25g 50%

Vitamin A 60%

Vitamin C 10%

Calcium 2%

Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet. servings 4 servings

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used. Tags

Keto Best Vegetables

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Sheet Pan Pork Chops & Vegetables with Parsley Vinaigrette

Sheet Pan Pork Chops & Vegetables with Parsley Vinaigrette

Serves: 4
Prep time: 15 min
Cook time: 45 min

Ingredients

  • 1 pound Yukon Gold potatoes
  • 1 pound carrots
  • 1 fennel bulb
  • 10 garlic cloves
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 4 (12-ounce) bone-in center-cut pork chops, 1 to 1 ½ inches thick
  • 1 small shallot
  • 1 handful fresh parsley
  • 4 teaspoons red wine vinegar
  • 1/8 teaspoon sugar

Directions

  1. Prep Vegetables and Aromatics: Adjust oven rack to upper-middle position and heat oven to 450°F. Cut potatoes in half lengthwise, then cut crosswise into 1/2-inch-thick slices. Peel carrots and cut into 3-inch lengths, quartering thick ends lengthwise. Discard fennel stalks, halve bulb, and cut into 1/2-inch-thick wedges. Peel garlic.
  2. Roast Vegetables: Toss 1 tablespoon oil, rosemary, potatoes, carrots, fennel, garlic, 3/4 teaspoon salt, and ¼ teaspoon pepper together in a bowl. Spread vegetables in single layer on rimmed baking sheet. Roast until beginning to soften, about 25 minutes.
  3. Prep Pork: While vegetables roast, combine paprika, coriander, 1 teaspoon salt, and 1 teaspoon pepper in a bowl. Trim pork and pat dry with paper towels. Cut 2 slits, about 2 inches apart, through fat on edges of each chop. Rub chops with 1 teaspoon oil, then season thoroughly with spice mixture.
  4. Roast Pork: Lay chops on top of vegetables and continue to roast until chops register 145°F and vegetables are tender, 10 to 15 minutes, rotating sheet halfway through roasting.
  5. Make Vinaigrette: While pork cooks, mince shallot. Mince 2 tablespoons parsley. Whisk vinegar, sugar, remaining ¼ cup oil, shallot parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a bowl.
  6. Finish Dish: When pork is cooked, remove sheet from oven, tent with aluminum foil, and let rest for 5 to 10 minutes. Drizzle vinaigrette over pork and serve.