Mediterranean Recipes: Walnut Encrusted Salmon
Yield: 4 servings (serving size: 1 salmon filet)
- 4 salmon filets (about 6 ounces each), preferably wild salmon
- 3 cloves of garlic
- ¾ cup walnuts
- ½ cup fresh cilantro
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- Fresh lemon slices, for garnish
Preheat oven to 450°F. Mince the garlic in a food processor.
Add in the walnuts and process until walnuts are a fine consistency.
Add in cilantro until mixture is thick and pasty.
Drizzle in olive oil and process until blended.
Place salmon on a foil-lined baking tray.
Season both sides with salt and pepper.
Spread the walnut mixture evenly over the fish.
Bake salmon for 20 minutes or until fish flakes easily with a fork.
Garnish with fresh lemon slices.
Nutritional Information Per Serving (1 salmon filet):
Calories: 456, Fat: 32 g, Cholesterol: 94 mg, Sodium: 658 mg,
Carbohydrate: 4 g, Dietary Fiber: 2 g, Sugars: 0 g, Protein: 37 g
Recipe Source: An excerpt from the book Cholesterol Down by Janet Bond Brill, Ph.D., R.D., LDN; Published by Three Rivers Press; December 2006;$13.95US/$17.95CAN; 978-0-307-33911-9 Copyright © 2006 Janet Brill, Ph.D. To learn more about this book please visit CholesterolDownBook.com.
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