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Dijon Salmon
10 min prep time
4servings
Recipe by
Lara Rondinelli-Hamilton, RD, CDE, and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook/
Photo by
Photography by Terry Doran; Styling by Matt Zack; Food styling by Skyler Myers
How to Make Dijon Salmon
You can use frozen salmon filets for this Salmon Dijon recipe, but be sure they are completely thawed before using. The best way to thaw the fish is in the refrigerator overnight, so plan ahead.
Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.
10 min prep time
4servings
1 salmon fillet
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Step-By-Step Instructions:
- Preheat oven to 375 degrees.
- Toast the whole wheat bread and then place the toast and chopped parsley in a food processor and pulse to make bread crumbs. Do not over mix.
- In a medium bowl, whisk together olive oil, Dijon mustard, garlic, onion and Splenda Brown Sugar Blend.
- Season each side of the four salmon filets with salt (optional) and pepper.
- Coat a baking sheet with cooking spray. Place salmon filets on baking sheet and divide the Dijon mixture evenly among each filet. Sprinkle the top of each filet evenly with whole wheat breadcrumbs.
- Bake the filets for 15 minutes or until salmon is tender and flakes with a fork.
Nutrition facts
4 Servings
-
Serving Size
1 salmon fillet
- Amount per serving Calories 300
-
Total Fat
16g
- Saturated Fat 2.9g
- Trans Fats 0g
- Cholesterol 60mg
- Sodium 490mg
-
Total Carbohydrate
14g
- Dietary Fiber 2g
- Total Sugars 4g
- Added Sugars 0g
- Protein 25g
- Potassium 500mg
- Phosphorous 345mg
Ingredients
whole wheat bread (2 grams of fiber or more per slice)
2 slice
parsley (chopped)
1/4 cup
olive oil
2 tbsp
Dijon Mustard
1/4 cup
garlic (minced or grated)
2 clove
onion(s) (minced)
1/4 cup
low-calorie brown sugar substitute
1 tbsp
salmon filets (4-ounce each, skinless)
4
salt (optional)
1/2 tsp
black pepper
1/4 tsp
nonstick cooking spray
1
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