Walnut- Rosemary Crusted Salmon

 2 tsp Dijon mustard

1 clove garlic, minced

1/4 tsp lemon zest

1 tsp lemon juice

1 tsp chopped fresh rosemary

1/2 tsp honey

1/2 tsp Kosher salt

sprinkle of red pepper

3 Tbsp panko breadcrumbs

3 Tbsp finely chopped walnuts

1 tsp extra virgin olive oil

1 (1 lb) skinless salmon fresh or frozen

olive oil cooking spray

chopped fresh parsley and lemon wedges for garnish

1.  Preheat oven to 425 degrees.  Line a large rimmed baking sheet with prachment paper.

2.  Combine mustard, garlic, lemon zest, lemon juice, rosemary, honey, salt, crushed red pepper adn sprinkle with the panko mixture, pressing to adhere.  Lightlycoat with cooking spray.

3.  Place salmon on the prepared baking sheet.  Spread the mustard mixture over the fish and sprinkle with the panko mixture, pressing to adhere.  Lightly coat with cooking spray.

4.  Bake until the fish flakes easily with a fork, about 8 to 12 minutes, depending on thickness.

5.  Sprinkle with parsley adn serve with lemon wedges, if desired.

Serves 4

*Note: serve with a simple salad, a side of roasted potatoes or quinoa