Alaska Salmon Bake with Pecan Crunch Coating
Roasted Vegetables
Ingredients
- 3 Tbsp Dijon mustard
- 3 Tbsp butter, melted
- 5 tsp honey
- ½ cup fresh bread crumbs
- ½ cup finely chopped pecans
- 3 tsp chopped fresh parsley
- 6 (4-oz) fillets salmon
- Salt and pepper to taste
- 6 lemon wedges
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
- Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
- Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.
Side Dish Ingredients
- ½ small butternut squash, cubed
- 1 red bell pepper, seeded and diced
- ½ sweet potato, peeled and cubed
- 1½ Yukon Gold potatoes, cubed
- ½ red onion, quartered
- 1½ tsp chopped fresh thyme
- 1 Tbsp chopped fresh rosemary
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- Salt and freshly ground black pepper
Side Dish Instructions
- Preheat oven to 475°F.
- In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces and add them to the mixture.
- In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
- Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
368
|
123
|
491
|
| Fat (g) | 22 | 5 | 27 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 26 | 2 | 28 |
| Carb (g) | 16 | 20 | 36 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 353 | 13 | 366 |
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