Mustard-Crusted Salmon, saffron rice and

TUESDAY-MOVING DAY
Active time: 10 minutes
Total time: 20 minutes
Ingredients
7 oz salmon fillets
1/8 tsp salt
freshly ground pepper to taste
1/8 cup reduced fat sour cream
1 tbsp stone ground mustard
1 tsp lemon juice
lemon wedges
Preparation
Preheat broiler. Line a broiler pan or baking sheet with foil. Then coat it with cooking spray.
Place salmon skin side down on the prepared pan. Season with salt and pepper. Combine sour cream, mustard, and lemon juice in a small bowl. Spread evenly over salmon.
Broil the salmon 5 inches from the heat source until opaque in the center. 10 to 12 minutes.
Serve with lemon wedges.

Roasted Edamame
1 1/2 tsp olive oil
.18 tsp dried basil
3/8 tsp chili powder
.18 tsp onion salt
.18 tsp cumin
.5 tsp paprika
.5 tsp black pepper
3/4 package ready to eat edamame.
In small bowl, stir together oil, basil, chili powder, onion salt, cumin, paprika and black pepper. Drizzle mixture over soybeans and toss to coat well. Arrange beans in a single layer in a shallow baking dish. Roast uncovered for 12 to 15 minutes, stirring once, until soybeans begin to brown. Serve hot as a vegetable dish or cool as a snack.