Pecans, honey, and mustard heighten salmon's rich buttery flavor, making this a salad you'll swoon over. This is a hearty lunch that will keep your hunger at bay for the days you don't have time to snack in the afternoon
For the salmon:
For the dressing:
3 cups mesclun or mixed greens
1. Preheat oven to 350 degrees F. and spray a baking sheet with nonstick cooking spray. Place salmon on baking sheet, skin side down if attached.
2. In a small bowl mix pecans, bread crumbs, dill, butter, salt, and black pepper to form a moist crumble.
3. Evenly divide pecan mixture and spread on top of fillets, gently pressing mixture with your fingers.
4. Bake in oven for 12 minutes or until salmon is just cooked through and topping is toasted light brown. If salmon has skin, remove fillet from baking sheet by sliding a spatula between the skin and flesh of the salmon, leaving the skin behind.
In a small bowl, whisk together dressing ingredients and set aside. If making ahead, cover and refrigerate for up to three days before use.
Divide mesclun between two serving plates. Drizzle with half of the dressing. Place one fillet on each plate atop the greens and drizzle with the remaining dressing. Serve immediately.
Serves 2. Per serving: 12g carbs, 3g fiber, 31g protein, 33g fat, 7g saturated fat, 369mg sodium, 101mg cholesterol, 475 calories, 297 calories from fat.