Pecan Salmon & Smashed Potatoes

Pecan Salmon & Smashed Potatoes
Makes 4
Prep 20 m
Bake 15 m
Cook 20 m



  1. 1 of 4 Heat oven to 450 degrees F. Coat a baking dish with nonstick cooking spray.
  2. 2 of 4 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. 3 of 4 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. 4 of 4 Serve salmon with potatoes and, if desired, Roasted Cauliflower.
Nutrition Information for Pecan Salmon & Smashed Potatoes
Servings Per Recipe: 4
Per Serving: 5 g fiber, 558 mg sodium, 471 kcal cal., 31 g pro., 48 g carb., 18 g Fat, total, 72 mg chol., 2 g sat. fat