So sorry I’ve been slacking on the blogging and recipe sharing. We’ve been eating pretty much the same things every week, but I am ready for some new plan approved recipes, and I’m excited to share the ones that I love here. As far as general blogging, for right now, if you want to follow the shitshow the is the Hopkins household, find me on Instagram and Instagram stories.
Okay, y’all, this recipe was so freaking easy and so delicious. I’m tempted to make it again tonight because it was that good. Also, I’m solo for the next two days, and this would be so easy just to make one portion, stick it in the oven and have dinner ready to go with almost no clean up! Honestly, it’s a must try! Also, it felt kind of fancy, so I feel like it’s something that I would like to make if someone was coming over for dinner.
Baked Salmon DijonPrint This
- Parchment paper
- 3 Tbsp. Dijon mustard
- 2 tsp. olive oil
- 1 Tbsp. raw honey
- ¼ cup whole wheat bread crumbs (I used Ian's gluten free breadcrumbs)
- ¼ cup finely chopped raw pecans
- 1 Tbsp. + 1 tsp. chopped fresh parsley
- Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
- 4 (4-oz. each) raw salmon fillets skinless
Preheat oven to 400º F.
Line sheet pan with parchment paper. Set aside.
Combine mustard, oil, and honey in a medium bowl; mix well. Set aside.
Combine bread crumbs, pecans, and parsley in a medium bowl. Season with salt and pepper, if desired; mix well. Set aside.
Brush both sides of each salmon fillet evenly with mustard mixture. Place on prepared pan. Coat evenly with bread crumb mixture.
Bake for 12 to 15 minutes, or until salmon flakes easily when tested with a fork.