Preheat oven to 425 degrees. Lightly spray a large rimmed baking pan with cooking spray.
We love this crispy and gluten-free salmon dish that’s packed with veggies and nutrients.
Servings and Ingredients
|4 Hy-Vee Seafood fresh skinless salmon fillet portions, 3/4-to-1-inch thick|
|Fine sea salt|
|Hy-Vee coarse-ground black pepper|
|1 c. Hy-Vee chopped walnuts|
|2 tbsp. Culinary Tours coarse-ground Dijon mustard|
|2 tbsp. Hy-Vee honey|
|2 ½ tbsp. Hy-Vee canola oil, divided|
|½ tsp. fresh thyme, finely chopped, plus additional for garnish|
|8 oz. broccolini spears, trimmed|
|1 large red bell pepper, seeded and cut into 1/2-inch pieces|
Things To Grab
- Hy-Vee nonstick cooking spray
- Large rimmed baking pan
- Paper towels
- Small bowl
Pat salmon dry with paper towels. Place salmon in center of pan. Tuck under thin edges of salmon, if necessary. Lightly sprinkle with sea salt and black pepper.
Combine walnuts, mustard, honey, 1 tablespoon oil, and 1/2 teaspoon thyme in a small bowl. Spread mixture on top of salmon.
Toss broccolini and bell pepper pieces with remaining 1-1/2 tablespoon oil. Spread vegetables around salmon in pan.
Bake for 15 to 20 minutes or until salmon reaches 145 degrees and vegetables are crisp-tender. Garnish with additional thyme, if desired.
Amounts Per Serving
- Total Fat: 44g
- Cholesterol: 60mg
- Sodium: 210mg
- Total Carbohydrates: 18g
- Protein: 30g
Hy-Vee Seasons November 2021