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WW FRESH Pecan and Honey-Mustard Salmon with Arugula and Fennel Salad

PecanSalmon_header.jpg
COURSE PREP TIME COOK TIME CALORIES SMARTPOINTS SERVES
MAIN
12 MINUTES
18 MINUTES
480
6
4

Ingredients provided in your WW Fresh Recipes Meal Kit 

1/3 CUP breadcrumbs
1/2 CUP chopped pecans
4 TSP honey mustard
4 PIECES salmon fillets, 5 oz each
8 CUPS arugula
1/4 BULB fennel, thinly sliced
1 TBSP lemon juice
1 TSP lemon zest

 

From your pantry

1 1/2 TBSP olive oil
PINCH each, salt and pepper

 


 

Directions

 

1. Preheat the oven to 375 °F. Line a baking sheet with parchment paper and set aside.
2. Combine breadcrumbs and chopped pecans in a bowl. Spread 1 tsp of honey mustard over each salmon fillet, coating the top and sides. Transfer salmon to breadcrumb mixture and press breadcrumbs into the mustard coated sides.
3. Arrange salmon, crust side up, on prepared baking sheet and bake for 15-18 minutes, or until cooked to your liking.
4. While salmon is cooking, place the arugula and sliced fennel in a large mixing bowl. In a separate bowl whisk together lemon juice, lemon zest, olive oil, salt, and pepper. Pour over salad as desired and toss gently.
5. Divide salad among 4 plates and top with salmon filet.

 


Notes

 

  • Serving size: 2 cups salad, 5 oz salmon
  • Dairy-free
  • SmartPoints® value subject to change based on substitutions.