Smoky Mustard-Maple Salmon

Ingredients (for 2 people):

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

1 portion contains 376 cal  • 35 g protein  • 34 g carbs  • 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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