Eating fish twice a week is the magic number for health but sometimes it can seem like a daunting task to prepare a nice seafood meal. Luckily, this nut-crusted salmon takes just 5 minutes to whip up and is on the table in under 30 minutes!
This recipe is a spin off of my Walnut-Crusted Salmon and Chicken Meal Prep, with the focus just on the salmon side of things. Although walnuts are my go-to nut topping for this dish, I also love to play around with almonds and pecans, or a mixture.
In this picture, 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.
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.
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 incorporate fish into your diet?
Easy Nut-Crusted Salmon
- 2 tablespoons olive oil
- 1/4 cup dijon mustard
- 1/4 cup honey
- 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 to 1 1/2 lbs salmon
- Lemon wedges, optional
- Preheat oven to 425 degrees. In a small bowl mix together olive oil, dijon mustard, honey, 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 15-20 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.