Baked Walnut Crusted Salmon with Pomegranate Winter Salad

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There aren’t many healthy cooks who would turn down this cute burlap bag filled with fresh walnuts from California Walnuts.

Certainly not this cook!

California Walnuts

California Walnuts

While I was pleased with my bag of treats, little did I know that perusing their website would be a wealth of interesting walnut information.

Walnuts can be expensive, so I was happy to discover that I was storing them properly in the freezer. (We all know I hate to waste food.)

They also have a recipe box filled with tasty cooking inspiration. The Chili Walnut Egg Puff is definitely on my must-make recipe list. They’ve created a protein packed, low calorie Mexican inspired egg dish that fits in with our current eating plan, and looks incredibly fluffy.

But this day, I wanted to thank California Walnuts for their generosity and create my own walnut laden recipe.

Walnut Crusted Salmon and Winter Salad

Walnut Crusted Salmon and Winter Salad

When I spotted a pomegranate in the produce section of my grocery store, I new a colorful winter salad was in order. I’d make a pomegranate and walnut infused salad dressing, and use the same dressing as a glaze for the salmon filets waiting in the frig.

Even better, I would top that fresh salmon with a lovely layer of ground walnuts.

Salmon Filets with California Walnuts

Salmon Filets with California Walnuts

Okay – I know what you’re thinking. This looks like an explosion of high calorie, high fat food.

Salmon and Winter Salad

Salmon and Winter Salad

I was a bit worried about that myself, until I remembered that living a healthy lifestyle is all about portion control and making good food choices.

Those choices include healthy fats.

California Walnuts and Salmon

California Walnuts and Salmon

In my estimation walnuts are a terrific healthy fat choice. Add fresh, wild caught salmon, and you’ll have a heart healthybrain boosting combination. Something I need at 50+ years of age.

Thank you California Walnuts for sharing! I have plenty of walnuts leftover for banana nut muffins.

Enjoy your weekend!

Pomegranate Dressing

4 - 1/4 cup servings

Ingredients

  • 2 tablespoons walnut oil
  • 1 tablespoon vinegar
  • ½ tablespoon maple syrup
  • 1 cup pomegranate arils
  • 1 tablespoon shallots

Instructions

  1. Combine ingredients in a blender and mix until smooth. This makes a thick and creamy dressing.

Notes

Calories: 105kcal Weight Watchers PointsPlus 3 Saturated fatty acids: 0.67g Monounsaturated fatty acids: 1.59g Polyunsaturated fatty acids: 4.34g Total fat: 6.60g Calories from fat: 59 Cholesterol: -- Carbohydrate, by difference: 10.27g Total dietary fiber: 1.74g Protein: 0.79g

http://motherrimmy.com/salmon-filets-california-walnuts-winter-salad-recipe/

California Walnut and Pomegranate Winter Salad with Salmon Filets

2 - 1 filet each with Salad

Ingredients

  • ¼ cup walnut pieces and stems, pulverized in a food processor into crumbs
  • 1 tablespoon thyme, minced
  • 10 ounces salmon filets, two filets
  • 2 tablespoons shallots, thinly sliced
  • ½ cup pomegranate arils
  • 4 cups salad greens
  • 4 tablespoons low fat feta cheese, crumbled
  • 2 tablespoons toasted walnut pieces

Instructions

  1. Preheat the oven to 350.
  2. Spread 1 tablespoon of dressing over each filet, then combine pulverized walnut with thyme and spread over the top of each salmon filet, pressing down into the meat. Spray with cooking spray.
  3. Place on a baking sheet covered with foil and place in the oven. Bake 15 - 20 minutes until salmon just flakes in the thickest part. Baking time depends on the thickness of your filets.
  4. Arrange salad on a plate. Place of handful or two of greens, shallot and pomegranate on the plate and top with feta cheese, toasted walnuts and a drizzle of dressing.
  5. Serve with salmon on the side.

Notes

Calories not including dressing: 454kcal Weight Watchers PointsPlus 11 Saturated fatty acids: 5.68g Monounsaturated fatty acids: 5.91g Polyunsaturated fatty acids: 14.44g Total fat: 26.02g Calories from fat: 234 Cholesterol: 94mg Carbohydrate, by difference: 16.60g Total dietary fiber: 4.68g Protein: 36.29g

http://motherrimmy.com/salmon-filets-california-walnuts-winter-salad-recipe/

If you’re looking for more healthy and low calorie Weight Watchers recipes, check out my Recipe page. You’ll find hundreds of recipes that include nutrition information and Weight Watchers points.

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Disclosure of Material Connection: I received the products mentioned above for free in the hopes that I would write a review on this blog. I only recommend products or services I use and believe will be beneficial for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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Comments

    • says

      With just the two of us, a bag of walnuts goes a long way, so I’ve been storing them in the freezer. It’s nice to know I was doing the right thing. :)

    • says

      I’ve found Trader Joe’s had the best variety of nuts and seeds at very affordable prices. I buy a variety and keep them in the freezer. Then I can make a healthier trail mix that we can snack on. Enjoy your Sunday. :)

  1. says

    Kristin, how nice that received these wonderful walnuts (I love that burlap bag)! And how wonderful that you created such a terrific recipe using some of these incredibly healthy nuts – I love the fact that you created a crust for salmon with walnuts, I do not think that you can cook healthier than that! And the pomegranate winter salad looks like a delicious “side salad” as well! Will you be posting the recipe for your Banana Nut Muffins as well…I would be curious to see how which recipe you make!
    Have a wonderful weekend!

    • says

      I love the burlap bag too. I haven’t figured out what I’ll do with it, but there has to be a way to put it to good use. I don’t often buy pomegranates. Their kind of mess to get the seeds out, but it was worth the effort. Have a wonderful Sunday! :)

    • says

      I have a recipe that used pecans from way back. Walnuts seemed like a good swap. I actually use walnuts all the time. I love walnut oil for vinaigrettes. It’s a bit expense, but you don’t use a lot, so it goes a long way. :)

  2. says

    I haven’t though of combining salmon and walnuts.. Sounds delicious! If only I would have thought of that last weekend when I was making salmon..

    • says

      We love pistachios. That’s a good idea. I’ll give it a try. Trader Joe’s sells their nuts and seeds at a very affordable price, and they have bags of shelled pistachios.

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