How often should I eat fish?
Fish is an incredible source of healthy fats, protein, and vitamin D–which can be hard to find in other food sources.
Eating fish twice a week is the magic number. It may seem like a daunting task to prepare a nice seafood meal. Luckily, this nut crusted salmon is so easy to make.
First, mix together the glaze
The glaze is the perfect combination of savory and sweet with both dijon mustard and honey. The fresh herbs pack flavor without adding calories or sodium. If you don’t have fresh herbs, you can use dried herbs instead. You’ll pour the glaze over the top of the salmon so it’s coated.
Then, press nuts onto the glaze
You can any nuts of your choice. In these pictures, I used a mixture of finely chopped walnuts and sliced almonds. Nuts are a great source of healthy fats like monounsaturated fat, as well as omega-6 and omega-3 polyunsaturated fats.
Finally, bake the salmon
This salmon is cooked at 425 degrees, which is also a great temperature for roasting vegetables. Whenever I make this meal, I like to toss any veggies I have on hand in olive oil, fresh herbs and a splash of balsamic vinegar, and throw them on the same pan as the salmon to bake.
Great for meal prep
This recipe is a spin off of my Walnut-Crusted Salmon and Chicken Meal Prep. If you have leftover salmon, seal it up in an airtight container to heat up the next day or throw over some leafy greens for a protein-packed salad.
What are some of your favorite ways to add fish into your diet?
Easy Nut Crusted Salmon
- 1/4 cup honey
- 1/4 cup dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon fresh chopped thyme or 1 teaspoon dried thyme
- 1 tablespoon fresh chopped rosemary or 1 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup nuts of your choice, finely chopped (walnuts, almonds, pecans, pistachios, or a mixture)
- 1 pound salmon
- Lemon wedges, optional
- Preheat oven to 425 degrees. In a small bowl mix together honey, dijon mustard, olive oil, thyme, rosemary, salt, and pepper.
- Spoon the honey glaze evenly over the salmon. Press nuts onto the top of glaze.
- Line a baking sheet with foil and bake salmon for 15-17 minutes, or until fish is flaky and reaches an internal temperature of 145°F at the thickest part. Serve with lemon wedges on the side, if desired.
- Store any leftovers in an airtight container in the fridge for up to two days.