Maple Glazed Salmon with Roasted Asparagus and Carrots

If you don’t think you like salmon, you’ll like this.  If you like salmon, you’ll love it!  This is our go-to Sunday dinner almost every week.  We make a large batch of the spice mix and save it in a shaker bottle to use later.

(modification of recipe from Cooking Light)

Serves 2

• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon ancho chili powder (substitute another tsp of regular chili powder if not available)
• ¼ teaspoon cumin
• ¼ teaspoon kosher salt
• 2 (6-oz) salmon fillets
• 1 tablespoon maple syrup

Combine first 4 ingredients.  Sprinkle fish with salt, rub with spice mixture.  Grill on direct medium heat skin side up for 6 minutes, flip and grill 6 more minutes.  Drizzle with syrup and grill 1 minute longer or until fish flakes easily with fork.

Nutritional Info/Serving:  Calories 286, Fat 13 g, Protein 36 g, Carbs 3 g

21 Day Fix Container Equivalents/Serving:  1.5 Red

For the carrots, drizzle with olive oil and sprinkle with kosher salt and freshly ground black pepper.  Roast carrots for 20-25 minutes at 425 degrees.  Sprinkle carrots with chopped parsley.

Roasted Asparagus