Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

In this simple entrée, almonds supply vitamin E, while salmon delivers a good amount of niacin. Vary the herbs according to your preference; try dill, thyme, or basil.

Maureen Callahan
Recipe by Cooking Light September 2006

Gallery

Credit: Jeff Kauck

Recipe Summary

Yield:
4 servings (serving size: 1 fillet and 1 lemon wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Combine first 5 ingredients in a food processor; add 1/4 teaspoon salt. Process until finely chopped.

  • Sprinkle salmon with the remaining 1/4 teaspoon salt and pepper. Top fillets evenly with breadcrumb mixture; press gently to adhere. Place fillets on a baking sheet coated with cooking spray.

  • Bake at 400° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.

Nutrition Facts

302 calories; calories from fat 42%; fat 14g; saturated fat 2.8g; mono fat 6.6g; poly fat 3.4g; protein 33.5g; carbohydrates 9.1g; fiber 1.2g; cholesterol 80mg; iron 1.4mg; sodium 454mg; calcium 56mg.
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