Walnut-Rosemary Crusted Salmon

Walnut-Rosemary Crusted Salmon

1 Review
From: Diabetic Living Magazine, Fall 2018

Salmon and walnuts are both great sources of omega-3 fatty acids. Pair this easy salmon recipe with a simple salad and a side of roasted potatoes or quinoa.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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 breadcrumbs
  • 3 tablespoons finely chopped walnuts
  • 1 teaspoon extra-virgin olive oil
  • 1 (1 pound) skinless salmon fillet, fresh or frozen
  • Olive oil cooking spray

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Bake until the fish flakes easily with a fork, about 8 to 12 minutes, depending on thickness.

Nutrition information

  • Serving size: 3 ounces
  • Per 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;
  • Carbohydrate Servings: ½

Reviews 1

November 11, 2018
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By: Shana
This was yummy! Tasted like butter even though there is none. Nice texture with the coating.
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