Honey-Walnut-Crusted Salmon and Broccolini

Recipe

Main Dish
Honey-Walnut-Crusted Salmon and Broccolini

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User Rating

4.58 out of 5 stars
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12 ratings

Recipe Data

4
Servings
15min
Prep
35min
Total

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    Description

    We love this crispy and gluten-free salmon dish that’s packed with veggies and nutrients. 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    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

    Directions

    1. Preheat oven to 425 degrees. Lightly spray a large rimmed baking pan with cooking spray.

    2. 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.

    3. Combine walnuts, mustard, honey, 1 tablespoon oil, and 1/2 teaspoon thyme in a small bowl. Spread mixture on top of salmon.

    4. Toss broccolini and bell pepper pieces with remaining 1-1/2 tablespoon oil. Spread vegetables around salmon in pan.

    5. Bake for 15 to 20 minutes or until salmon reaches 145 degrees and vegetables are crisp-tender. Garnish with additional thyme, if desired.

    Nutrition facts

    Servings

    580 Calories per serving

    Amounts Per Serving

    • Total Fat: 44g
    • Cholesterol: 60mg
    • Sodium: 210mg
    • Total Carbohydrates: 18g
    • Protein: 30g

    Daily Values

    0%
    Iron 10%
    0%
    Calcium 6%
    0%
    Vitamin D 60%
    0%
    Potassium 20%

    Recipe Source:

    Hy-Vee Seasons November 2021