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Pecan-Crusted Salmon

Pecan-Crusted Salmon

with Honey Mustard Sauce & Lemony Apple Salad

Is there anything better than chicken with a crunchy, nutty topping? Why, yes! How about chicken coated in a creamy honey mustard sauce, then crusted in a mixture of crushed pecans, panko, and butter? (To be honest, we’d eat anything with that sprinkled on top!) The topping turns toasty and crispy in the oven as the chicken cooks to juicy perfection. As if that weren’t enough to sell you, on the side, we’re serving up lemony, apple-studded mixed greens (and more of that awesome honey mustard sauce for dipping). Weeknight luxury is just 30 minutes away!

Tags:
Carb Smart
Protein Smart
Easy Prep
Allergens:
Tree Nuts
Wheat
Eggs
Fish
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

½ ounce

Pecans

(Contains Tree Nuts)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 tablespoon

Fry Seasoning

2 teaspoon

Dijon Mustard

2 teaspoon

Honey

2 tablespoon

Mayonnaise

(Contains Eggs)

10 ounce

Salmon

(Contains Fish)

1 unit

Apple

1 unit

Lemon

2 ounce

Mixed Greens

Not included in your delivery

Olive Oil

Cooking Oil

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Calories790 kcal
Fat57 g
Saturated Fat12 g
Carbohydrate34 g
Sugar19 g
Dietary Fiber4 g
Protein32 g
Cholesterol135 mg
Sodium360 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Bowl
Small Bowl
Paper Towel
Baking Sheet
Large Bowl

Instructions

Prep
1

• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. • Finely chop pecans (or crush in their bag with a heavy pan or rolling pin).

Make Crust
2

• Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave- safe bowl. Microwave until melted, 30 seconds. • Let cool slightly, then stir in chopped pecans, panko, half the Fry Seasoning (you’ll use the rest later), a drizzle of olive oil, and a pinch of salt and pepper.

Make Sauce
3

• In a small bowl, combine honey, mustard, and mayonnaise.

Cook Chicken
4

• Pat chicken* dry with paper towels; season with remaining Fry Seasoning, salt, and pepper. Place on a lightly oiled baking sheet. • Evenly spread tops of chicken with a thin layer of honey mustard sauce (save the rest for serving). Mound with pecan mixture, pressing firmly to adhere (no need to coat the undersides). • Roast on middle rack until crust is golden brown and chicken is cooked through, 15-20 minutes.

Make Salad
5

• Meanwhile, halve, core, and thinly slice apple. Quarter lemon. • In a large bowl, toss mixed greens and apple with a large drizzle of olive oil and as much lemon juice as you like. Season with salt and pepper.

Serve
6

• Divide chicken and salad between plates. Drizzle chicken with remaining honey mustard sauce. Serve with any remaining lemon wedges on the side.

Salmon is fully cooked when internal temperature reaches 145°.

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