Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 2


2 teaspoons Dijon mustard
¼ teaspoon lemon zest
1 teaspoon chopped fresh rosemary
¼ teaspoon crushed red pepper
1 clove garlic, minced
1 teaspoon lemon juice
½ teaspoon honey
½ teaspoon kosher salt
1 teaspoon extra-virgin olive oil
3 tablespoons panko breadcrumbs
3 tablespoons finely chopped walnuts
1 (1 pound) skinless salmon fillet, fresh
Olive oil cooking spray
Fresh parsley, chopped and lemon wedges for garnish


Firstly, preheat oven to 425 degrees F. Line a large rimmed baking sheet with
parchment paper.
Mix mustard, garlic, lemon zest, lemon juice, rosemary, honey, salt and
crushed red pepper in a small bowl. Add panko, walnuts and oil in another
small bowl.
Put salmon on the arrange baking sheet. Spread the mustard mixture of the
fish and sprinkle with the panko mixture, pressing to adhere. Lightly coat
with cooking spray.
Start baking until the fish flakes easily with a fork, about 8 to 12 minutes,
depending on thickness.
Scatter parsley and serve with lemon wedges, if desired.


Calories: 281 kcal
Protein: 12.85 g
Fat: 22.62 g
Carbohydrates: 10.71 g