RWJBarnabas Health recognizes Heart Month with a healthy dinner recipe!
Ingredients:- 1 pound salmon filet, cut into four equal portions
- 1/3 cup panko breadcrumbs
- 1/3 cup walnuts, finely chopped
- 1/4 teaspoon black pepper, divided
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 bunch of asparagus, ends trimmed
- 1/8 teaspoon garlic powder
- 1/8 teaspoon red pepper flakes (optional)
Directions:
- Preheat oven to 400F. Combine panko, chopped walnuts, one teaspoon of olive oil and 1/8 teaspoon pepper in small bowl.
- In a separate bowl, combine Dijon mustard and honey to make a glaze.
- Place salmon fillet skins down, on a greased baking sheet. Brush tops of fillets with honey-mustard glaze, dividing evenly. Press walnut panko crust on top of glaze. Bake until salmon is cooked through, about 12 to 14 minutes.
- Meanwhile, combine remaining one tablespoon olive oil, garlic powder, paprika, remaining 1/8 teaspoon pepper and red pepper flakes, if using, in a large bowl. Toss asparagus spears to coat in oil mixture.
- Heat grill pan over medium-high heat. Grill asparagus for 5-7 minutes, turning occasionally.
- Serve one salmon fillet with asparagus and enjoy!
Yield: 4 servings
Nutrition Facts: 358 calories, 22g Fat (4g Saturated), 61 mg Cholesterol, 171mg Sodium, 15g Carbohydrate (2g Fiber, 6g Sugar - 5g Added), 25g Protein, 4% DV vitamin A, 10% DV vitamin C, 6% DV Calcium, 14% DV Iron
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