This is one of my favourite recipes – so I adapted it for Passover. Click here for the original.

Honey and nuts compliment the mild flavour and flaky, buttery texture of the salmon perfectly.  This version used matzo meal instead of panko. Add a side of roasted tomatoes and asparagus and this satisfies the nutritional requirements for a complete and healthy quick meal.

1  lb (375ml) salmon fillets
1 tsp (5ml) olive oil
2 tsp (10ml) light mayonnaise
1 tsp (5ml) honey
1/4 cup (50ml) chopped pistachios
1/4 cup (50 ml) matzo meal
1 tbsp (15 ml)chopped parsley
2 tbsp (25ml) olive oil
1/8 tsp salt (0.5 ml)
1/8 tsp pepper (0.5 ml)
1 1/2 lb (675 g) asparagus trimmed
1 cup(250 ml) cherry tomatoes
1/8 tsp (0.5ml) salt
1/8 tsp (0.5 ml)pepper

Directions

1. Preheat oven to 400  F. (200C) Line a large baking sheet with foil and spray with vegetable oil.

2. In a small bowl, mix 1 tsp olive oil, mayo, and honey. Spread overtop of salmon.

3. In another bowl mix pistachios, matzo meal, parsley, 2 tbsp olive oil, and salt and pepper. Sprinkle overtop salmon and put salmon on baking sheet.

4. Place asparagus and tomatoes beside salmon and spray with vegetable oil and add salt and pepper. Bake for 15 minutes, until salmon is cooked, and asparagus is fork tender.

Makes 4 Servings

Serving 360 g
Calories 463 Protein
39 g Carbohydrates
17 g Fibre 5.6 g
Fat 23 g
Saturated Fat 2.7 g
Cholesterol 72 mg
Sodium 217 mg

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