8 Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 4 (8-ounce) flounder fillets
  • Salt and pepper
  • 1 pound asparagus, trimmed and cut into 1-inch lengths
  • 1 (5.5-ounce) box garden vegetable risotto mix (recommended: Buitoni)
  • 1/2 cup jarred roasted red peppers
  • 1/2 cup alfredo pasta sauce, store bought
  • Fresh basil, for garnish
Nutrition
352
18% daily value
4 servings
                                       
                                            low-​carb, low-​sugar, dairy-​free, gluten-​free
     

Fat

26% 17

Saturated

20% 4

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 3

Carbs

6% 17

Carbs (net)

- 12

Fiber

19% 5

Sugars

- 4

Sugars, added

- 0

Protein

69% 34

Cholesterol

37% 110

Sodium

44% 1058

Calcium

16% 158

Magnesium

18% 74

Potassium

16% 756

Iron

20% 4

Zinc

16% 2

Phosphorus

102% 717

Vitamin A

22% 198

Vitamin C

44% 39

Thiamin (B1)

24% 0

Riboflavin (B2)

19% 0

Niacin (B3)

27% 4

Vitamin B6

33% 0

Folate equivalent (total)

21% 85

Folate (food)

- 85

Folic acid

- 0

Vitamin B12

109% 3

Vitamin D

1709% 256

Vitamin E

28% 4

Vitamin K

46% 55

Sugar alcohols

- 0

Water

- 346
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