Walnut-Rosemary Crusted Salmon

Ingredients

• Dijon mustard

  Grey poupon

  2 tsp or 10g

• Garlic

  Raw

  1 cloves, minced or 3g

• Lemon zest

  ¼ tsp or 0.5g

• Lemon juice

  Raw

  1 tsp or 5g

• Rosemary

  Fresh

  1 tsp or 0.7g

• Honey

  ½ tsp or 4g

• Salt

  Table

  ½ tsp or 3g

• Bread crumbs

  Dry, grated, plain

  3 tbsp or 20g

• Walnuts

  Nuts, english

  ³⁄₁₆ cup, chopped or 22g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Atlantic salmon

  Fish, wild, raw

  16 oz or 454g

Directions

1. Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
2. In a small bowl, mix together the Dijon mustard, minced garlic, lemon zest, lemon juice, chopped rosemary, honey, salt, and crushed red pepper flakes.
3. In another bowl, combine the breadcrumbs, finely chopped walnuts, and extra-virgin olive oil.
4. Place the salmon on the prepared baking sheet. Spread the mustard mixture over the fish and sprinkle with the breadcrumb mixture, pressing gently to adhere. Lightly coat with cooking spray.
5. Bake until the salmon flakes easily with a fork, about 8 to 12 minutes, depending on thickness.
6. Garnish with parsley and serve with lemon wedges, if desired.

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