Eat Skinny Be Skinny: Walnut Crusted Salmon
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Anyone else feel like this during the holidays?
I don’t know about ya’ll, but December is my busiest month of the year, for personal life and for work. I have about 1,000 things going on at every second so by the time I get home around 6, the last thing I want to do is stress about what we are having for dinner! So lately I’ve been keen on finding dishes I can make with less than 6 ingredients, most of which can be found somewhere in my pantry! During the holiday season, I’m all about budget friendly AND efficient! [Plus healthy, of course!] Since I’m growing VERY weary of chicken, I’m trying to spice up my protein choices with more fish options. Fish is not only light, but very easy to cook and goes well with just about anything! If you are a fish person and are looking for a quick dinner, you’ll LOVE this walnut-crusted salmon. It’s VERY easy and cheap to make, and is perfect alongside asparagus, mashed potatoes or brussel sprouts!
Walnut Crusted Salmon
What You’ll Need:
- 1/2 cup California walnuts
- 1 tablespoon dry bread crumbs
- 1 tablespoon lemon rind, finely grated
- 1-1/2 teaspoons extra virgin olive oil
- Salt and pepper
- 2 salmon filets, skin on
- Dijon mustard
- 2 teaspoons fresh lemon juice
How To Make It:
- Mix walnuts, bread crumbs, lemon rind and olive oil until crumbly. Mixture should stick together. Season with salt and pepper, set aside.
- Arrange salmon fillets skin side down on foil and a baking sheet; brush tops with mustard. Spoon half of walnut crumb mixture over each fillet; gently press the crumb mixture into the surface of the fish. Cover with plastic wrap; refrigerate for up to 2 hours.
- Bake at 350 degrees for 15-20 minutes, or until salmon is flakey. Just before serving, sprinkle each with 1 tsp lemon juice.
Nutritional information per salmon fillet: 300 calories and 15 grams of fat.
Best,
Veronica