Walnut-Crusted Salmon with Asparagus
ChefRhonda PlataDifficultyIntermediateLining the baking sheet with parchment makes cleaning up after this sheet-pan dinner super easy, but no one will suspect how simple this recipe is when they bite into an elegant walnut-crusted salmon fillet. Serve with just the asparagus or add some keto butternut-squash risotto to take this meal over the top.
Servings 2
Serving size 4 oz salmon fillet
Net Carbs
- Amount Per Serving
- Calories 347
- % Daily Value *
- Total Fat 24g31%
- Protein 28g
- Total Carbohydrate 8g3%
- Dietary Fiber 4g15%
- Total Sugars 3g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 350ºF (175ºC) and line a baking sheet with parchment paper.
Combine the walnuts, green onion, salt and Italian seasoning. Add the lemon juice and 1/3 of the oil and stir to mix.
Rub another 1/3 of the oil over all sides of the salmon fillets and place the salmon on the prepared baking sheet, skin side down. Spoon the walnut mixture on the top side of the fillets and gently press it down with the back of the spoon so the walnut mixture stays in place.
Toss the asparagus in the remaining oil and season with sea salt to taste. Place the seasoned asparagus in an even layer on the baking sheet with the salmon.
Bake for 12 to 15 minutes or until the salmon is cooked through and flakes easily and asparagus is tender. Divide between plates and enjoy!
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 350ºF (175ºC) and line a baking sheet with parchment paper.
Combine the walnuts, green onion, salt and Italian seasoning. Add the lemon juice and 1/3 of the oil and stir to mix.
Rub another 1/3 of the oil over all sides of the salmon fillets and place the salmon on the prepared baking sheet, skin side down. Spoon the walnut mixture on the top side of the fillets and gently press it down with the back of the spoon so the walnut mixture stays in place.
Toss the asparagus in the remaining oil and season with sea salt to taste. Place the seasoned asparagus in an even layer on the baking sheet with the salmon.
Bake for 12 to 15 minutes or until the salmon is cooked through and flakes easily and asparagus is tender. Divide between plates and enjoy!
Notes
