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Entrees: Salmon Bake with Pecan Crunch Coating


4 (4-6 oz.) salmon fillets
1/8 tsp. salt
1/8 tsp. pepper
2 T. Dijon mustard
2 T. Smart Balance margarine, melted
1 1/2 T. honey
1/4 C. soft breadcrumbs
1/4 C. finely chopped pecans
2 tsp. chopped fresh parsley
Garnishes: fresh parsley sprigs, lemon slices


Sprinkle salmon with salt and pepper. Place fillets, skin side down, in a lightly greased 13x9x2 inch pan. Combine mustard, Smart Balance margarine, and honey; brush on fillets. Combine breadcrumbs, pecans and chopped parsley; spoon mixture evenly on top of each fillet. Bake at 450* for 10 minutes or until fish flakes easily when tested with a fork. Garnish if desired.

Serves: 4

Exchanges or food group servings: 1 STARCH, 1 FAT, 4 LEAN MEAT

Nutrients per serving: CALS 354; PROTEIN 29.8g; CARBS 14g; FIBER 1.1g; TOT FAT 19.4g; SAT FAT 3.3g; SODIUM 418mg

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