This elegant but easy Baked Salmon Dijon recipe is a perfect protein to serve mid-week. Since salmon defrosts and cooks quickly, it can be a lifesaver on days when you forgot to take meat out of the freezer before heading to work. The trick to cooking salmon is keeping it moist. Creamy Dijon mustard seals in moisture and add a punch of flavor, while helping a crunchy layer of breading to stick to the fish. We upped the flavor of the baked-on crust (no frying needed!) by adding crushed pecans and fresh herbs. Since this baked salmon will cook quickly, pay close attention to it for the few minutes that it is in the oven. If you like your salmon on the rare side, you might want to remove it early, as it will continue to cook while it rests. Leftovers keep well in the fridge, and don’t even need to be reheated. Add extras to salads, use as a filling for sandwiches and wraps, or simply eat it with a side of roasted asparagus. Baked Salmon DijonFor an easy weeknight meal that’s bursting with flavor try this Baked Salmon Dijon breaded with whole wheat bread crumbs, crushed pecans, and fresh herbs.
The Nutrition Facts box below provides estimated nutritional information for this recipe. P90X/P90X2 Portions P90X3 Portions Body Beast Portions Portion Fix Containers Not familiar with Portion Fix? Find out how Portion Fix can make losing weight simple. If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe. Photographs by Anguel Dimov from https://www.beachbodyondemand.com/blog/baked-salmon-dijon-recipe
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