Makes 4 servings
- 4 (4-oz.) skinless salmon fillets
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- ¼ cup walnut halves
- 2 tablespoons panko breadcrumbs
- 1 tablespoon plus 1 teaspoon olive oil, divided
- ½ teaspoon salt, divided
- ½ teaspoon pepper, divided
- ½ cup chopped yellow onion
- 1 teaspoon minced garlic
- ¼ teaspoon crushed red pepper flakes
- 1 (5-oz.) bag fresh baby kale
- 1 (15-oz.) can chickpeas, drained and rinsed
- 2 Roma tomatoes, chopped
- ½ teaspoon grated lemon zest
- Preheat oven to 400°F. Place salmon fillets on a baking sheet lined with parchment paper. Stir together lemon juice and mustard in a small bowl; brush evenly over salmon. Use a mini chopper or food processor to chop walnuts. Add breadcrumbs, 1 tablespoon oil, and ¼ teaspoon each salt and pepper, and pulse until blended. Spread nut mixture evenly over salmon, pressing to stick.
- Bake 13 to 15 minutes or until salmon is to desired degree of doneness.
- While salmon bakes, heat remaining 1 teaspoon oil in a large skillet over medium heat. Add onion, and sauté 5 minutes or until tender. Add garlic and red pepper flakes, and cook 30 seconds longer. Add baby kale, and cook 2 minutes or until wilted, tossing frequently. Stir in chickpeas, tomatoes, lemon zest, and remaining ¼ teaspoon each salt and pepper. Cook 1 minute longer or until thoroughly heated. Serve kale mixture with salmon.
*Recipe prepared by registered dietitians from St. Vincent’s Health System.
Nutrition [Per Serving]:
420 calories; 26 g total fat; 5 g saturated fat; 30 g protein;
18 g carbohydrate; 6 g fiber; 600 mg sodium