Crispy Honey Nut Baked Salmon with Almond-Fennel Salad
Prep: 15 minutes
Bake: 15 minutes • Serves: 4
2/3cup raw whole almonds
1cup PICS Honey Nut Toasted Oats Cereal
4skin-on salmon fillets (about 6 ounces each)
2tablespoons balsamic glaze
1tablespoon chili garlic sauce
1medium fennel bulb, thinly sliced
1small green apple, thinly sliced
1tablespoon fresh lemon juice
1tablespoon olive oil
1tablespoon chopped fresh tarragon
1.Preheat oven to 425°. Line rimmed baking pan with parchment paper; spray with nonstick cooking spray.
2.In food processor, process 1/3 cup almonds 30 seconds or to coarse crumbs; add cereal and pulse 10 times. Makes about 1 cup.
3.Place salmon, skin side down, on prepared pan; brush with 1 tablespoon honey and press oat-almond crumbs over honey. Bake 15 minutes or until internal temperature of salmon reaches 145°.
4.In small bowl, whisk balsamic glaze, chili garlic sauce and remaining 1 tablespoon honey. In large bowl, toss fennel, apple, lemon juice, oil, tarragon and remaining 1/3 cup almonds.
5.Serve salmon drizzled with spiced honey balsamic with almond-fennel salad.
Approximate nutritional values per serving:
557 Calories, 26g Fat (3g Saturated), 107mg Cholesterol,
240mg Sodium, 35g Carbohydrates, 6g Fiber, 24g Sugars, 44g Protein