- 2 slices whole wheat bread
- 1/4 cup parsley (chopped)
- 2 tablespoons olive oil
- 1/4 cup Dijon Mustard
- 2 cloves garlic (minced)
- 1/4 cup onions (minced)
- 1 tablespoon low-calorie brown sugar
- 4 salmon filets (4-ounce each, skinless)
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon black pepper
- nonstick cooking spray
- Preheat oven to 375 degrees.
- Toast the whole wheat bread and then place the toast and chopped parsley in a food processor and pulse to make bread crumbs. Do not over mix.
- In a medium bowl, whisk together olive oil, Dijon mustard, garlic, onion, and Splenda Brown Sugar Blend.
- Season each side of the four salmon filets with salt (optional) and pepper.
- Coat a baking sheet with cooking spray. Place salmon filets on baking sheet and divide the Dijon mixture evenly among each filet. Sprinkle the top of each filet evenly with whole wheat breadcrumbs.
- Bake the filets for 15 minutes or until salmon is tender and flakes with a fork.
Recipe makes 4 servings
- Calories 300
- Total Fat 16 g
- Saturated Fat 2.9 g
- Trans Fat 0 g
- Polyunsaturated Fat 0 g
- Monounsaturated Fat 0 g
- Cholesterol 60 mg
- Sodium 490 mg
- Total Carbohydrate 14 g
- Dietary Fiber 2 g
- Sugars 4 g
- Protein 25 g
- Potassium 500 mg
- Phosphorus 345 mg