I like 20 minute recipes and this is by far one of my favorites. It is high protein, low carb and absolutely delicious. I serve the salmon over a bed of rice and a side of asparagus. While this recipe calls for a 4 oz. fillet per serving, I see this recipe as enough for 2 people. Who could be satiated on 4 oz. of fish? My appetite requires 8 oz. of salmon in my belly. Plus it's that delicious that you will want 8 oz. in your belly as well.
Basic Prep 20 minutes - Ready in 15 minutes
Preheat oven to 400 degrees
1/4 cup melted unsalted butter (4 Tbsp. is the same thing)
1/4 cup breadcrumbs or panko (I prefer smashed up croutons)
1/4 cup chopped pecans
3 Tbsp. Dijon mustard (Dijon mustard has a distinctive flavor. Yellow mustard is 'not' a wise substitute)
2 Tbsp. Honey
2 Tbsp. parsley
Salt and Pepper (to taste)
Lemon wedge (to taste)
4 - 4 oz. or 2 - 8 oz. salmon fillets
In a small bowl, stir together the melted butter, honey and mustard. Set it aside.
In another small bowl, mix together the breadcrumbs, pecans, and parsley.
Brush each salmon fillet with honey mustard mixture, making sure you use all of the mixture, even if it falls off the sides. Then sprinkle the tops of the fillets with the bread crumb mixture. Again, I like to use crunched up croutons because I like a bit of a crunch and a more solid topping.
Bake the salmon 12 to 15 minutes or until it flakes with a fork.
Garnish with a wedge of lemon and serve immediately. That means you have your sides prepared by this time this is finished.
You will Love scraping some of the crunchiness off the baking sheet. Hmmmmmmm Good!
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