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Pecan & Dijon Encrusted Salmon Recipe

Kelly Dodd joins Chef Karla Williams in the Healthy Kitchen to make her favorite meal. Get the recipe and try it at home!

This dish tastes like something you’d order at a 5-star restaurant. This recipe is quite versatile. Feel free to substitute salmon with pork tenderloin or another type of fish. Although salmon offsets the pecan and Dijon mustard crust wonderfully, the pecan can be omitted if needed.

 

  

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Pecan & Dijon Encrusted Salmon

Ingredients:

4 ounceSalmon
1 TablespoonPecans, chopped
½  TablespoonWhole grain Dijon mustard
½  teaspoonOlive oil

 

Method:

  • Bring a sauté pan to medium high heat.
  • Add olive oil.
  • Sear salmon filet on 1 side for 2-3 minutes, or until caramelized.
  • Flip salmon filet and sear. Allow to cook for 2-3 minutes or until caramelized.
  • Top filet with Dijon mustard and pecans.
  • Bake at 450° for 3 minutes or until desired doneness.

 

Nutrition:  Servings: 1   |   Serving size: 1 (4 ounce) filet   |   Calories: 240   |   Fat: 15 grams   |   Sodium: 200 milligrams   |   Carbohydrates: 2 grams   |   Protein: 24 grams   |   Fiber: 1 gram