SERVES 2 • PREP TIME: 10 MINUTES • COOK TIME: 15 MINUTES
LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM
30 MINUTES OR LESS, ONE-POT
Salmon has one of the highest amounts of omega-3 fatty acids, and studies show regular consumption of omega-3–rich fish halves the risk of death from heart disease compared to those who don’t consume fish at all. This salmon is light and flaky, and lightly seasoned with paprika and garlic. It is paired with a fresh and peppery
Arugula-Basil Pesto
and sandwiched with a nice crunchy cabbage-and-carrot slaw that is a beautiful and perfect match.
2 (4-ounce) salmon fillets
2 tablespoons lemon juice
¼ teaspoon paprika
¼ teaspoon garlic powder
4 low-sodium whole wheat mini taco shells
1 cup cabbage slaw with carrots (or ¾ cup cabbage, cut into matchsticks, and ½ cup carrots, cut into matchsticks), divided
1
.
Set an oven rack 6 inches below the broiler and preheat the broiler to high. Line a baking sheet with parchment paper.
2
.
Place the fish skin-side down on the prepared baking sheet. Add the lemon juice, paprika, and garlic powder evenly to the fillets.
3
.
Broil for 8 minutes, then flip and broil for another 5 minutes until the salmon is lightly browned.
4
.
To each taco shell, add 1 teaspoon of pesto, ¼ cup of cabbage
slaw, and about 2 ounces of fish. Use a fork to separate the fish and flake onto the taco. Plate two tacos per person and serve.
MAKE IT EASIER TIP:
If you don’t have time to make the pesto or you don’t have it handy as a batch-cooked item, just mash 1 small ripe avocado with 1 tablespoon of lime juice and use instead of the pesto sauce.
Per serving (2 mini tacos):
Calories: 271, Total fat: 13g, Saturated fat: 2g, Cholesterol: 64mg, Sodium: 158mg, Potassium: 128mg, Magnesium: 14mg, Carbohydrates: 14g, Sugars: 1g, Fiber: 2g, Protein: 24g, Added sugar: 0g, Vitamin K: 19mcg