Roasted Salmon with Walnut Rosemary Crust

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 tsp. Dijon mustard
1 clove garlic, minced
¼ tsp. lemon zest, freshly grated
1 tsp. lemon juice, freshly squeezed
1 tsp. fresh rosemary, chopped
½ tsp. pure honey
½ tsp. kosher salt
¼ tsp. crushed red pepper
3 Tbsp. panko breadcrumbs
3 Tbsp. walnuts, finely chopped
1 tsp. extra-virgin olive oil
1 (1 lbs) skinless salmon fillet, fresh or frozen
olive oil cooking spray
fresh parsley, chopped

Garnish:
lemon wedges

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7). 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 8-12 minutes, depending on thickness.

Sprinkle with parsley and serve with lemon wedges, if desired.

Makes 4 servings.

Nutrition Facts:
Serving Size: 3 oz, Per Serving: 222 calories; protein 24g; carbohydrates 4g; sugars 1g; fat 12g; saturated fat 2g; cholesterol 62mg; sodium 256mg.