Pecan Salmon & Smashed Potatoes
- cal. (kcal) 471
- Makes: 4 servings
- Prep: 20 mins
- Bake: 15 mins at 450°F
- Cook: 20 mins
salmon fillet, cut into 4 equal-size pieces
Yukon Gold potatoes, cut into 1/2-inch pieces
Brummel & Brown yogurt spread
reduced-sodium chicken broth
Roasted Cauliflower (optional)
- Heat oven to 450 degrees F. Coat a baking dish with nonstick cooking spray.
- Combine pecans, brown sugar, flour, 2 teaspoons of the lemon pepper and the oil. Place salmon, skin-side down, in the prepared dish and coat with cooking spray. Sprinkle with the pecan mixture and spritz lightly with cooking spray. Cover and bake at 450 degrees F for 5 minutes; uncover and bake for 7 to 10 minutes more, or until fish flakes easily.
- Meanwhile, place potatoes in a medium-size saucepan and cover with lightly salted water. Simmer for 15 to 20 minutes or until tender; drain. Add remaining 2 teaspoons of the lemon pepper, the yogurt spread and broth. Mash until smooth; stir in parsley.
- Serve salmon with potatoes and, if desired, Roasted Cauliflower.
Nutrition Information for Pecan Salmon & Smashed PotatoesServings Per Recipe: 4
PER SERVING: 471 cal., 18 g total fat (2 g sat. fat), 72 mg chol., 558 mg sodium, 48 g carb. (5 g fiber), 31 g pro.