Double up on your healthy Omega-3s with this walnut-topped salmon recipe that’s ready in 30 minutes.
Ingredients:
2 teaspoons Dijon mustard
1 clove garlic, minced
¼ teaspoon lemon zest
1 teaspoon lemon juice
1 teaspoon chopped fresh rosemary
½ teaspoon honey
½ teaspoon kosher salt
¼ teaspoon crushed red pepper
3 tablespoons panko bread crumbs
3 tablespoons finely chopped walnuts
1 teaspoon extra-virgin olive oil
1 (1 pound) skinless salmon fillet, fresh or frozen
Olive oil cooking spray
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. Combine mustard, garlic, lemon zest, lemon juice, rosemary, honey, salt and crushed red pepper in a small bowl. Combine panko, walnuts and oil in another small bowl. Place salmon on the prepared baking sheet. Spread the mustard mixture over the fish and sprinkle with the panko mixture, pressing to adhere. Lightly coat with cooking spray. Bake until the fish flakes easily with a fork, about 8 to 12 minutes, depending on thickness.
Nutrition information per 3-ounce serving: 222 calories; 12 g fat(2 g sat); 0 g fiber; 4 g carbohydrates; 24 g protein; 62 mg cholesterol; 1 g sugars; 256 mg sodium;
Printable recipe available at: http://www.eatingwell.com/recipe/267223/walnut-rosemary-crusted-salmon/
