Recipe: Roasted Pecan Salmon
Posted: April 1, 2012
Royalty Pecans Recipe of the Month: April 2012
4 salmon filets (4 to 6 ounces each)
Salt and pepper to taste
1 Tablespoon Dijon mustard
1 Tablespoon honey
2 Tablespoons seasoned bread crumbs
2 Tablespoons chopped Royalty Pecans
1 teaspoon dried parsley (or 2 teaspoons fresh)
Wedges of fresh lemon
Sprinkle salmon with salt and pepper. Place skin side down on an oil-sprayed baking sheet. Combine mustard and honey, then brush on top of salmon. Mix topping of bread crumbs, nuts, and parsley and sprinkle over salmon. Bake at 400°F for 10 to 15 minutes or until flaky. Serve with fresh lemon wedges.
Per serving: 265 calories, 29 g protein, 9 g carbohydrate, 12 g fat (1.6 g saturated fat, 4.7 g monounsaturated fat, 4.3 g polyunsaturated fat), 78 mg cholesterol, 0.4 g fiber, 282 g sodium. Calories from fat: 42%.
Originally published in the November/December 2007 issue of WebMD the Magazine.