Walnut Rosemary Crusted Salmon Recipe.

I was reading a book this morning on Anti- inflammatory recipes, I found a substantial amount of information on alot of recipes. One of the most interesting thing I found was how Omega 3 fatty acid can help reduce inflammation in your body. Omega 3 fatty acid is a special class of fatty acid found in fish oil, especially from cold water fish and salmon. It has low cholesterol. Omega 3 has alot of benefits but we will only focus on how Omega 3 fatty acid can reduce inflammation ( Anti-inflammatory ) in the body. This recipe will only take you 20 minutes to prepare

Our recipe for today, Walnut and Salmon are both great sources of Omega 3 fatty acid. It’s always delicious when the salmon recipe is cooked with a simple salad and roasted potatoes. Salmon and Walnut helps reduce inflammation ( Anti- inflammatory ) in your body.

Total time: 20mins ( Prep time: 10 mins, Cook time: 10min )

Serves: 4

Ingredients For Walnut Rosemary Crusted Recipe

  • Dijon mustard- 2 teaspoon
  • Clove garlic ( minced )- 1
  • Lemon zest- 1/4 teaspoon
  • Lemon juice- 1 teaspoon
  • Chopped fresh rosemary- 1 teaspoon
  • Honey- 1/2 teaspoon
  • Kosher salt- 1/2 teaspoon
  • Crushed red pepper- 1/4 teaspoon
  • Panko bread crumbs- 3 tablespoons
  • Finely chopped walnuts- 3 tablespoons
  • Extra virgin olive oil- 1 teaspoon
  • Skinless salmon fillets( fresh and frozen)- 1 ( 1 pounds )
  • Olive oil cooking spray
  • Chopped fresh parsley and lemon wedges for garnish

How To Make Walnut Rosemary Crusted Salmon

    1. Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
    2. 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.
    3. Place salmon on the prepared baking sheet. Spread the mustard mixture over the fish and sprinkle with the panko mixture, pressing to adhere.
    4. Lightly coat with cooking spray.Bake until the fish flakes easily with a fork, about 8 to 12 minutes, depending on thickness.
    5. Sprinkle with parsley and serve with lemon wedges, if desired.
  • Nutritional Information

    • Calories: 222
    • Fat: 12mg
    • Saturated fat: 2g
    • Cholesterol: 62mg
    • Sodium: 256mg
    • Carbohydrates: 4g
    • Sugar: 11g
    • Protein: 24g
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