Alaska Salmon Bake with Pecan Crunch Crust - 4 servings
Preparation: 15 min. Cooking: 10 min. Total: 25 min.
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2 Tbsp Dijon mustard
-
2 Tbsp unsalted butter, melted
-
1-1/3 Tbsp honey
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1/4 cup breadcrumbs
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1/4 cup pecans or walnuts, finely chopped
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2 tsp parsley, chopped
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4 salmon fillets, thawed if frozen, 6 oz each
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1 lemon, cut into wedges
Preheat oven to 450°F. Mix first 3 ingredients in a bowl and set aside. Mix breadcrumbs, pecans and parsley in another bowl. Season salmon with salt and pepper to taste and place on a lightly greased baking sheet or broiling pan. Brush each fillet with mustard-honey mixture and top with a spoonful of breadcrumb mixture. Bake 10 minutes per inch of thickness, or until salmon flakes when tested with a fork. Serve with lemon wedges.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 360 Cal |
17 g |
13 g |
39 g |
1.3 g |
6.7 g |
110 mg |
170 mg |
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Nutrients
| Calories |
360 Cal |
|
| Fat |
17 g |
|
| Carbs |
13 g |
|
| Protein |
39 g |
|
| Fiber |
1.3 g |
|
| Sugar |
6.7 g |
|
|
Fats
| Fat |
17 g |
|
| Fat, Sat. |
5 g |
|
| Fat, Mono. |
4.4 g |
|
| Fat, Poly. |
5.6 g |
|
| Cholesterol |
110 mg |
|
|
Vitamins
| Choline |
5.8 mg |
1.1% |
| Niacin |
13 mg |
79% |
| Panto. Acid |
1.4 mg |
29% |
| Riboflavin |
0.15 mg |
12% |
| Thiamin |
0.35 mg |
30% |
| Vitamin A |
430 IU |
14% |
| Vitamin B6 |
0.4 mg |
25% |
| Vitamin B12 |
4.9 mcg |
210% |
| Vitamin C |
8.7 mg |
9.6% |
| Vitamin D |
0 IU |
0% |
| Vitamin E |
0.34 mg |
2.2% |
| Vitamin K |
11 mcg |
9.5% |
|
Minerals
| Calcium |
48 mg |
4.8% |
| Copper |
0.27 mg |
30% |
| Fluoride |
0.69 mcg |
17% |
| Iron |
2.1 mg |
27% |
| Magnesium |
67 mg |
16% |
| Manganese |
0.4 mg |
5.7% |
| Phosphorus |
470 mg |
68% |
| Potassium |
670 mg |
14% |
| Selenium |
84 mcg |
150% |
| Sodium |
170 mg |
12% |
| Zinc |
1.4 mg |
13% |
|
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