Walnut Crusted Baked Salmon w/ Roasted Asparagus and Roasted Butternut Squash

Dinner Tonight: Walnut Crusted Baked Salmon w/ Roasted Asparagus, Roasted Butternut Squash, and Baked Multi Grain Bread




Popped in a couple of Eggo Low Fat Nutri Grain Waffles in the toaster and made a cup of the Bigelow Decaf Green Tea for Breakfast this morning. I've loved Eggo Waffles since I was a kid. Well

not a lot going on outside today, Rain and Thunderstorms on and off all day. So it was all indoor fun today. I cleaned the stove and refrigerator. Then hit the pantry, checked the expiration dates on everything and straightened it up. watched some TV the last half of the afternoon. The oven is going to get a work out tonight as I'm baking the whole meal. I'm having a Walnut Crusted Baked Salmon w/ Roasted Asparagus, Roasted Butternut Squash, and Baked Multi Grain Bread.





I purchased the fresh Atlantic Salmon from the Kroger Seafood Department. I'm going to prepare it using the Walnut Crusted Baked Salmon recipe. I haven't had Salmon or used this recipe in a while. To make I'll need; salmon fillets (4 ounces each), 4 teaspoons Dijon Mustard, 4 teaspoons Honey, 2 slices Whole Grain Bread (torn into pieces), 3 tablespoons finely chopped Walnuts, 2 teaspoons Extra Light Olive Oil, and 1/2 teaspoon Dried Thyme.





To prepare it; Start by preheating the oven to 400°. Place the Salmon on a baking sheet coated with

Pam cooking spray. Mix the Mustard and Honey; brush over the Salmon. Place the Bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in Walnuts, Olive Oil and Thyme; press it onto the Salmon Fillet.
Bake 12-15 minutes or topping is lightly browned and fish just begins to flake easily with a fork. The
Salmon came out perfect, moist and delicious. The Walnut Crust is perfect for the Salmon. The Walnuts, Honey, Dijon Mustard, Thyme, and fresh Bread Crumbs all combine perfectly. Love this recipe.



I prepared Roasted Asparagus for one side. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Roasted Asparagus 2Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon

Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.



Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! And this too has quickly become a favorite. I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Crumbled Bacon Bits, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.




To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the
Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! For Dessert/Snack later a bowl of Skinny Pop - Pop Corn with a Coke Zero to drink.

Walnut-Crusted Salmon

Ingredients:

4 salmon fillets (4 ounces each).

4 teaspoons Dijon mustard

4 teaspoons honey

2 slices whole wheat bread, torn into pieces

3 tablespoons finely chopped walnuts

2 teaspoons canola oil

1/2 teaspoon dried thyme

Directions:

Preheat oven to 400°. Place salmon on a baking sheet coated with cooking spray. Mix mustard and honey; brush over salmon. Place bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in walnuts, oil and thyme; press onto salmon.

Bake 12-15 minutes or topping is lightly browned and fish just begins to flake easily with a fork. Yield: 4 servings.

Nutritional Facts

1 fillet equals 295 calories, 17 g fat (3 g saturated fat), 57 mg cholesterol, 243 mg sodium, 13 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

http://www.tasteofhome.com/recipes/walnut-crusted-salmon