Honey-Dijon and Pecan Baked Salmon With Asparagus

In this recipe from “The Nutritious Swaps Cookbook” by Danielle Davis, salmon is protected in a honey-Dijon glaze, coated in a pecan crumble and baked. To make this a complete meal, we extra asparagus to prepare dinner beside the fish. Or, you could provide the salmon with or on a inexperienced salad.

Active time: 15 minutes Overall time: 35 minutes

Storage Notes: Leftovers can be refrigerated for up to 3 days.



Analyzed dimension: 4 servings

  • 3 tablespoons excess-virgin olive oil, additionally far more for oiling pan and drizzling on fish, divided

  • 2 tablespoons Dijon mustard

  • 2 tablespoons honey

  • 4 (4-ounce) 1-inch thick or thinner skinless salmon fillets (see Observe)

  • 1/4 cup Italian breadcrumbs

  • 1/2 cup finely chopped pecans

  • 1 teaspoon garlic powder

  • 1/2 teaspoon wonderful sea or table salt, divided

  • 1 1/2 kilos asparagus, woody finishes trimmed

  • Freshly cracked black pepper

  • 2 tablespoons finely chopped fresh parsley, as well as much more as wanted

  • Lemon wedges, for serving


Position a rack in the middle of the oven and preheat to 425 levels. Lightly oil a substantial, rimmed baking sheet.

In a smaller bowl, whisk with each other the mustard, honey and 1 tablespoon of the oil until eventually mixed. Put the fillets on 1 facet of the ready baking sheet and brush with the mustard combination more than the leading. In a medium bowl, stir jointly the breadcrumbs, pecans, garlic powder, 1/4 teaspoon of salt and 1 tablespoon in addition 1 1/2 teaspoons of oil. Sprinkle this mixture evenly on prime of the salmon fillets. Drizzle with added oil, if sought after.

On the other side of the baking sheet, add the asparagus in as significantly of a single layer as possible. Drizzle the remaining 1 1/2 teaspoons of oil over the asparagus and sprinkle with pepper and the remaining 1/4 teaspoon of salt.

Bake the salmon and veggies for 10 to 15 minutes, or until the topping turns golden brown, examining just after 10 minutes. To see if the salmon is performed, slice into the thickest piece with a sharp knife. The meat need to start off to flake and be opaque with a slight translucency in the center. The asparagus should be dull-environmentally friendly and tender when pierced with the tip of a knife.

Transfer the baking sheet to a heatproof floor, address and allow relaxation for 5 minutes.

Sprinkle with the parsley and provide with lemon wedges on the aspect.

Note: You can request your fishmonger to get rid of the skin from the salmon. Some salmon skin will slip off simply. If it doesn’t, spot the fillet skin-facet down, and applying a sharp knife, start out at the thin stop of the fillet and slice concerning the salmon and the skin. Using a towel, if important, grasp the pores and skin with a person hand even though utilizing the other to slice, slanting the blade toward the pores and skin. Or, if you choose the skin on, go away it.

Recipe Source

Tailored from “The Healthier Swaps Cookbook” by Danielle Davis (Site Avenue, 2021).

Examined by Ann Maloney.

Electronic mail thoughts to the Food Part.

E mail issues to the Food Segment at [email protected].

Related Articles

Back to top button