Ingredients
4 salmon fillets, skin removed (1 1/2 lb)
1/4 cup whole smoked almonds
Large zip-top bag
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon garlic pepper seasoning
Cooking spray
1/4 cup maple syrup
1 tablespoon light soy sauce

Prep

• Always check fish carefully and remove any bones.

Steps

1. Place almonds in zip-top bag and crush, using meat mallet (or rolling pin), until the size of coarse breadcrumbs. Add chili powder, paprika, and garlic pepper; shake to mix.
2. Preheat large sauté pan on medium 2–3 minutes. Coat salmon with cooking spray; place in zip-top bag. Seal bag and shake (or press with fingertips) to evenly coat salmon.
3. Remove pan from heat and coat with cooking spray. Add salmon; cook 3–4 minutes on each side or until 145°F and fish flakes easily.
4. Remove salmon from pan. Add syrup and soy sauce to pan; cook 1–2 minutes or until sauce begins to thicken. Serve sauce over salmon.

CALORIES (per 1/4 recipe) 540kcal; FAT 35g; CHOL 95mg; SODIUM 480mg; CARB 20g; FIBER 4g; PROTEIN 40g; VIT A 20%; VIT C 10%; CALC 10%; IRON 15%

Ingredients
1/2 cup pre-diced fresh tomatoes
1/2 cup matchstick carrots
1/3 cup pre-sliced green onions
1/4 cup balsamic vinaigrette
1 tablespoon basil herb paste
1/4 cup crumbled Gorgonzola cheese
2 medium zucchini

Steps

1. Combine all ingredients (except zucchini) in salad bowl.
2. Cut zucchini into 3- to 4-inch long sections. Cut thin lengthwise strips of zucchini, using vegetable peeler, into bowl. (Peel until reaching core with seeds; discard inner portion.)
3. Toss to coat; chill until ready to serve.

CALORIES (per 1/4 recipe) 90kcal; FAT 4.5g; CHOL 5mg; SODIUM 360mg; CARB 9g; FIBER 2g; PROTEIN 3g; VIT A 60%; VIT C 130%; CALC 6%; IRON 4%