I’ve got a fast and super healthy recipe for you today ... that is also DELICIOUS!
PLUS: even though it’s easy to whip up during the week, it’s also GREAT for the company.
In fact, it’s so delicious that even though this recipe makes 4 servings, I usually double or triples it because it doesn’t last long.
One of the things that make this recipe so good for you is that it’s filled with anti-inflammatory healthy fats, both from the salmon and the walnuts.
Try serving this with roasted veggies – so good!
If you have any leftovers, chop up the salmon and add them to a salad for tomorrow’s lunch.
Lemon Walnut-Crusted Salmon
2 tsp Dijon mustard
1 clove garlic, minced
¼ tsp lemon zest
1 tsp lemon juice
2 Tbsp fresh dill, chopped
½ tsp sea salt
1-2 dashes crushed red pepper
¼ cup (15 g) gluten-free panko breadcrumbs
¼ cup (35 grams) finely chopped walnuts
1 tsp extra virgin olive oil
1 1-lb (450 g) skinless salmon filet
Olive oil or coconut oil cooking spray
Preheat your oven to 425ºF/220º C and line a rimmed baking sheet with either parchment paper or aluminum foil (spray foil with cooking spray if you’re using it).
In a small bowl, combine the mustard, garlic, lemon zest and juice, dill, and crushed red pepper.
In a separate bowl, mix together the breadcrumbs, walnuts, and olive oil.
Place the salmon on the prepared baking sheet, and spread the mustard mixture over it, and then sprinkle the walnut mixture over that. Then, lightly mist with the cooking spray.
Bake for about 10-12 minutes. The salmon is done when it flakes easily with a fork.
Serve and enjoy!