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Fish with Warm Sweet Potato Chopped Salad

Fish with Warm Sweet Potato Chopped Salad
Total Time:
30 minutes


2 (10-oz) packages frozen crusted cod
1 tablespoon canola oil
1 lb fresh sweet potato (or butternut squash) spirals
1/2 teaspoon kosher salt
1/2 teaspoon pepper
8 oz fresh snow peas
1 Asian chopped salad kit, 12–13 oz (cabbage, carrots, tree nuts, and sesame dressing)
1 lime, cut into wedges


  1. Preheat oven to 375°F. Bake fish following package instructions.
  2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Add oil, spirals, salt, and pepper; cook and stir 2 minutes. Stir in peas; cook and stir 2–3 minutes or until vegetables are crisp-tender.
  3. Stir in contents of salad kit; toss to coat. Cut lime into wedges. Divide vegetable mixture between 4 serving plates; top with fish and serve with a lime wedge.

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Nutritional Information

CALORIES (per 1/4 recipe) 460kcal; FAT 18.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 50mg; SODIUM 910mg; CARB 45g; FIBER 3.00g; SUGARS 13g; PROTEIN 28g; CALC 10%; VIT A 0%; VIT C 0%; IRON 15%

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