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12Ingredients
35Minutes
790Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 sweet potato (cut into small pieces)
- 1/2 lb. Brussels sprouts (trimmed and cut in half)
- 1 piece bacon (cut into small pieces, optional)
- olive oil (for coating vegetables)
- salt
- pepper
- 2 salmon fillets (preferably Wild Alaskan Salmon, approx. 5-6 oz each)
- 1 Tbsp. butter (melted)
- 1 garlic clove (minced)
- 1/2 tsp. dried dill weed
- 1/3 cup pecan halves
- orange slices (optional, for garnish or to place on top of vegetables while cooking)
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Directions
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NutritionView More
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790Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories790Calories from Fat490 |
% DAILY VALUE |
Total Fat54g83% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol85mg28% |
Sodium680mg28% |
Potassium1470mg42% |
Protein33g |
Calories from Fat490 |
% DAILY VALUE |
Total Carbohydrate47g16% |
Dietary Fiber15g60% |
Sugars6g |
Vitamin A210% |
Vitamin C290% |
Calcium20% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Harms 6 years ago
Love, love, love! I once had pecan crusted red snapper at Emerald's in New Orleans, and this was reminiscent of that dish. My family loved it and I plan on making this a regular recipe in my wheelhouse.