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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 237.0
  • Total Fat: 13.9 g
  • Cholesterol: 56.9 mg
  • Sodium: 74.4 mg
  • Total Carbs: 5.4 g
  • Dietary Fiber: 0.8 g
  • Protein: 22.4 g

View full nutritional breakdown of Honey and nut Salmon calories by ingredient
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Honey and nut Salmon

Submitted by: MUSCLEMOM_2


Number of Servings: 4

Ingredients

    12 oz salmon fillet or 4 3 oz fillets
    1 Tbsp honey
    1 1/2 Tbsp Olive oil
    4 Tbsp finely chopped pecans
    2 Tbsp minced parsley

Directions

Spray baking pan with Pam. Preheat oven to 425. Mix honey and olive oil together in a small bowl. Dip fillets into honey mixture and then roll in the finely ground nuts. Sprinkle with parsley and bake until flakey about 10-15 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user MUSCLEMOM_2.





TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe



  • 1 of 1 people found this review helpful
    I just made this for dinner. It was so good and qiick. Iam adding it to my get dinner on the table in 20 minutes file. I definatelylmake it again. - 1/31/09

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  • 1 of 1 people found this review helpful
    I love salmon and am always looking for new recipes. I tried this with pistachios as I did not have pecans. It was wonderful. Yummy and moist. Thanks Cashclay - 1/30/09

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  • Incredible!
    1 of 1 people found this review helpful
    OUTSTANDING! My dh, who normally does not like fish of any sort, was very hesitant when I made this. But, he took 2 bites and snarfed the rest down, proclaiming that I had to make this more often! I love salmon and this was very easy, moist and delicious. - 1/21/09

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  • Delicious! I used almonds instead because that's what I had on hand. We really liked this. - 2/8/10

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  • Simple, quick, and delicious! My boyfriend and I both loved it. Definitely a keeper! - 2/8/09

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  • I would make this again. It was very good! - 2/3/09

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  • I made this for the first time this evening and it was delicious. I will definitely make this again. - 1/31/09

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