Ingredients
Pecan-crusted Salmon
- 1 pound salmon fillets
- 1 tablespoon Dijon mustard
- 1 teaspoon olive oil
- 1 teaspoon pure maple syrup
- 2 tablespoons almond meal
- 5½ tablespoons pecans, finely chopped
- ½ teaspoon dried parsley
- ¼ teaspoon salt
Salad
- 16 cups arugula
- 8 avocados, halved, deseeded, peeled, and diced
- ½ cup olive oil
Directions
- Preheat the oven to 400°F.
- Arrange salmon fillets on a greased baking sheet.
- Stir together the Dijon, olive oil, and maple syrup.
- Brush the salmon with the mixture.
- In a separate bowl, combine the almond meal, pecans, parsley, and salt.
- Pat the brushed fillets with the mixture.
- Bake for about 15 minutes, or until the fish flakes with a fork. Cooking time will vary, depending on the thickness of the fillets.
- To assemble the salad, top 2 cups of arugula with ½ a salmon fillet, 1 an avocado, and 1 tablespoon olive oil.
- You can repeat with the remaining ingredients, but if you are meal prepping for future meals, package the ingredients separately in airtight containers and do not dice the avocado until just before serving.
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 510 (400 from fat) |
| Total fat | 45g |
| Saturated fat | 7g |
| Cholesterol | 30mg |
| Sodium | 180mg |
| Carbohydrate | 15g (10g dietary fiber, 2g sugar) |
| Protein | 16g |
WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.
