Preheat oven to 425 degrees. On a foil-lined baking pan, place salmon, skin-side-down. Brush top of each fillet with 1/2 tablespoon mustard; sprinkle with black pepper.
Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 (5-to-6-oz. each) salmon fillets | ||
| 2 tbsp. Hy-Vee Dijon mustard, divided | ||
| Freshly ground Hy-Vee black pepper | ||
| ⅓ c. Hy-Vee chopped walnuts, finely chopped | ||
| ⅓ c. Hy-Vee plain panko bread crumbs | ||
| 3 tbsp. fresh dill, finely chopped | ||
| 2 tbsp. fresh parsley, finely chopped | ||
| 4 tsp. Gustare Vita olive oil | ||
| ⅛ tsp. Hy-Vee salt | ||
| 4 lemon wedges |
Things To Grab
- Aluminum foil
- Baking pan
- Small bowl
- Meat thermometer
Directions
- In a small bowl, stir walnuts, bread crumbs, dill, parley, oil and salt. Divide mixture between fillets and pat firmly onto top of salmon.
Bake 12 to 15 minutes or until crust begins to brown and fish flakes easily with a fork (145 degrees). Serve with lemon wedges.
Nutrition facts
Servings
450 Calories per serving
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 80mg
- Sodium: 350mg
- Total Carbohydrates: 5g
- Protein: 31g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 10%
0%
Iron 4%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Summer 2013.