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Pecan Salmon & Smashed Potatoes

Pecan Salmon & Smashed Potatoes

Nutrition Facts
  • cal. (kcal) 471
  • Makes: 4 servings
  • Prep: 20 mins
  • Bake: 15 mins at 450°F
  • Cook: 20 mins
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by 4 people
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Ingredients

  • 1/3 cup chopped pecans
  • 3 tablespoons brown sugar
  • 1 tablespoon all-purpose flour
  • 4 teaspoons lemon-pepper seasoning
  • 1 teaspoon olive oil
  • 1 pound salmon fillet, cut into 4 equal-size pieces
  • 1 1/2 pounds Yukon Gold potatoes, cut into 1/2-inch pieces
  • 2 tablespoons Brummel & Brown yogurt spread
  • 1/4 cup reduced-sodium chicken broth
  • 2 tablespoons chopped parsley
  • Roasted Cauliflower (optional)

Directions

  1. Heat oven to 450 degrees F. Coat a baking dish with nonstick cooking spray.
  2. 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.
  3. 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.
  4. Serve salmon with potatoes and, if desired, Roasted Cauliflower.

Nutrition Information for Pecan Salmon & Smashed Potatoes

Servings 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.

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