From: Diabetic Living Magazine, Fall 2018
By: Andrea Kirkland M.S., RD
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.
- 2 teaspoons Dijon mustard
- 1 clove garlic, minced (Great Value Minced Garlic, 8 oz.)
- 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 (PAM)
Prep - 10 min.
Ready In – 20 min.
- 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.
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