Walnut Rosemary Encrusted Salmon
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 500 g | Salmon | |
| .25 tsp | Lemon juice | |
| 1 cloves | Garlic | |
| 1 tsp | Fresh rosemary | |
| .25 tsp | Red chili flakes | |
| 2 tsp | Dijon mustard | |
| .5 tsp | Honey | |
| 3 tbsp | Breadcrumbs | |
| 1 tsp | Olive oil | |
| 3 tbsp | Walnuts | (chopped) |
- Preheat oven to 425 degrees 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. Sprinkle with parsley and serve with lemon wedges, if desired.
Fat:
12g
Saturates:
2g
Sugars:
1g
Protein:
24g
Carbs:
4g
Fiber:
4g
18.5%
Calories
4%
Carbs
28.2%
Protein
30%
Fat
16%
Fiber