Grilled Pesto Salmon, Arugula White Bean Salad, Pear, Sweet Potato Tots, Cucumber Water, Stuffed Dates
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Calories: 690kcal
Ingredients
Cucumber Water
- 24 oz Water
- ½ Cucumber thinly sliced
- Ice cubes
Stuffed Dates
- 4 Dates
- 1 TBSP Almond butter
Sweet Potato Tots
- 8 oz Sweet potato tater tots
- Ketchup low sodium
Grilled Pesto Salmon
- 8 oz Salmon skinless
- 1 tsp Extra-virgin olive oil
- 2 TBSP Pesto sauce
- 1/2 Lemon cut into wedges
- 1/4 tsp Black pepper
White Bean and Arugula Salad
- 3 tsp Extra-virgin olive oil
- 1 tsp Lemon juice
- 1 cup Cannellini beans drained and rinsed
- 2 cups Arugula
- 2 tsp Parmesan cheese grated
- Black pepper to taste
Pear Slices
- 1 Pear washed and sliced
Instructions
- Prepare all ingredients as instructed.
- Place cucumber slices in water. Allow to infuse in the refrigerator. Serve over ice if desired.
- Prepare the dates: Make a lengthwise slit in each date and carefully remove the pit. Fill each date with almond butter. Gently press the dates closed around the filling and set aside until ready to serve.
- Heat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Place the sweet potato tater tots in a single layer on the baking sheet. Bake according to the package directions
- Prepare the salmon: Pat the salmon fillets dry with paper towels. Brush lightly with olive oil and season with black pepper.
- Grill the salmon on both sides until the internal temperature reaches 145°F (63°C). Remove from the grill and spread pesto over top; finish with a squeeze of lemon.
- In a bowl, combine olive oil, lemon juice, cannellini beans, arugula, Parmesan cheese, and black pepper. Toss well.
- Serve the pesto salmon with arugula white bean salad, pear slices, sweet potato tots with ketchup, cucumber water, and stuffed dates.
Nutrition
Calories: 690kcal | Carbohydrates: 79.6g | Protein: 38.6g | Fat: 25g | Saturated Fat: 4.1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 55mg | Sodium: 590mg | Potassium: 1700mg | Fiber: 13g | Sugar: 31g | Vitamin A: 8000IU | Vitamin C: 30mg | Calcium: 200mg | Iron: 4.5mg
Grilled Pesto Salmon, Arugula White Bean Salad, Pear, Sweet Potato Tots, Cucumber Water, Stuffed Dates
Ingredients
Cucumber Water
- 24 oz Water
- ½ Cucumber thinly sliced
- Ice cubes
Stuffed Dates
- 4 Dates
- 1 TBSP Almond butter
Sweet Potato Tots
- 8 oz Sweet potato tater tots
- Ketchup low sodium
Grilled Pesto Salmon
- 8 oz Salmon skinless
- 1 tsp Extra-virgin olive oil
- 2 TBSP Pesto sauce
- 1/2 Lemon cut into wedges
- 1/4 tsp Black pepper
White Bean and Arugula Salad
- 3 tsp Extra-virgin olive oil
- 1 tsp Lemon juice
- 1 cup Cannellini beans drained and rinsed
- 2 cups Arugula
- 2 tsp Parmesan cheese grated
- Black pepper to taste
Pear Slices
- 1 Pear washed and sliced
Instructions
- Prepare all ingredients as instructed.
- Place cucumber slices in water. Allow to infuse in the refrigerator. Serve over ice if desired.
- Prepare the dates: Make a lengthwise slit in each date and carefully remove the pit. Fill each date with almond butter. Gently press the dates closed around the filling and set aside until ready to serve.
- Heat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Place the sweet potato tater tots in a single layer on the baking sheet. Bake according to the package directions
- Prepare the salmon: Pat the salmon fillets dry with paper towels. Brush lightly with olive oil and season with black pepper.
- Grill the salmon on both sides until the internal temperature reaches 145°F (63°C). Remove from the grill and spread pesto over top; finish with a squeeze of lemon.
- In a bowl, combine olive oil, lemon juice, cannellini beans, arugula, Parmesan cheese, and black pepper. Toss well.
- Serve the pesto salmon with arugula white bean salad, pear slices, sweet potato tots with ketchup, cucumber water, and stuffed dates.
Nutrition
Calories: 690kcalCarbohydrates: 79.6gProtein: 38.6gFat: 25gSaturated Fat: 4.1gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 55mgSodium: 590mgPotassium: 1700mgFiber: 13gSugar: 31gVitamin A: 8000IUVitamin C: 30mgCalcium: 200mgIron: 4.5mg
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