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Bonus 4 - 🌿This one is definitely a keeper!

🍋Tangy mustard and lemon, sweet maple, aromatic rosemary, and rich nuts, all slathered on wild-caught salmon ... yum!

🥗Serve it with sweet potatoes or quinoa and a side salad.

✅TIP: This is also really good with pecans.

What You'll Need‍

Serves 4

• 1 tbsp Dijon mustard
• 1 garlic clove, minced
• 1 tsp lemon juice
• 1 tbsp chopped fresh rosemary
• 1 tsp maple syrup
• ½ tsp sea salt
• ¼ tsp crushed red pepper
• ¼ cup (25 grams) gluten-free bread crumbs
• ¼ cup (30 grams) finely chopped walnuts
• 1 tbsp extra-virgin olive oil
• 1 lb. (450 grams) skinless wild-caught salmon fillet

What To Do

Preheat the oven to 425ºF (220ºC). Line a large rimmed baking sheet with parchment paper.

Combine mustard, garlic, lemon juice, rosemary, maple syrup, salt, and pepper in a small bowl. In a separate bowl, mix together the bread crumbs, walnuts, and oil.

Place the salmon on the baking sheet. Slather the fish with the mustard mixture and then coat it with the walnut mixture, pressing it to adhere. Bake for 10-12 minutes, until the fish flakes easily with a fork. Viola!

Dinner is served!