Honey-Dijon Salmon with Walnuts

This is one of my new favorite ways to do salmon. The honey and dijon mustard gave the salmon just the perfect amount of flavor and the walnuts top this recipe off.  The few honey-dijon recipes that inspired me called for butter and bread crumbs, this is a lower-cal version that I put together my way. The olive oil and honey dilute the dijon just enough, so the mustard is not too overbearing and, with the honey, it is the perfect amount of sweet. I will be having this again for lunch today and I am sure I will be making this again very soon, as it was a hit. Just like most of my recipes, this was quick and easy and so, so good.

Ingredients:

• 1 1/2 lbs salmon, rinsed and cut into fillets {or 4 or 5 pre-cut salmon fillets}
• 1/4 cup Dijon mustard {I prefer Grey Poupon}
• 1/4 cup olive oil
  
• 2 Tbsp honey
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 1/4 cup chopped walnuts
• 1 tsp dried parsley

1. Preheat oven to 400 degrees. Line a shallow baking sheet with foil {large enough to wrap/cover salmon}.
2. Arrange prepared salmon fillets {skin side down} centered on foiled baking sheet. Set aside.
3. In a small mixing bowl, combine Dijon mustard, olive oil, honey, salt and pepper. Stir until well blended.
   
4. In another bowl, mix together chopped walnuts and parsley.  Mix together while crushing any larger walnut pieces.  
5. Brush each salmon piece generously with honey mustard mixture.  Sprinkle the top of each fillet with walnut mixture evenly. 
6. Wrap ends of foil around salmon fillets to create a tent.  {Scrunch all ends together, securing all sides, making sure foil is not touching the tops of the fish}. 
7. Place in oven for 15 to 20 minutes, or until salmon flakes evenly with a fork.

Enjoy!