Step away from the chicken breast. Salmon, the star of this meal, is packed with protein and muscle-quenching amino acids to fuel your recovery and facilitate muscle growth. Nutrition (per serving, when divided into five equal portions) Protein: 19g; fat: 13g; carbs: 13g Recipe and photo courtesy of Lori Shaw, author of the Renaissance Feast e-cookbook.
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Makes 5 servings
Prep time 10 min.
Cook time 15 min.
Ingredients
16 oz salmon filets or steaks Salt and pepper, to taste 2 Tbsp extra-virgin olive oil 1½ Tbsp all fruit orange marmalade 1 Tbsp, plus 1 tsp dijon mustard ½ cup pecan halves, finely chopped 1 tsp dried parsley Zest and juice of one orange 5 cups cooked rice
How to make it
Preheat oven to 400°. Cover a baking sheet with parchment paper. Season salmon on both sides with salt and pepper. Combine extra-virgin olive oil, orange marmalade, and mustard in a small bowl. Combine finely chopped pecans, parsley, and orange zest on a paper plate. Brush salmon on both sides with mustard mixture, then press in pecan mixture. Place on prepared pan and bake about 15 minutes, or until cooked through. Serve with rice, and squeeze the orange over salmon before serving.
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Step away from the chicken breast. Salmon, the star of this meal, is packed with protein and muscle-quenching amino acids to fuel your recovery and facilitate muscle growth.
Nutrition (per serving, when divided into five equal portions)
Protein: 19g; fat: 13g; carbs: 13g
Recipe and photo courtesy of Lori Shaw, author of the Renaissance Feast e-cookbook.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 5 servings
Prep time 10 min.
Cook time 15 min.
Ingredients
16 oz salmon filets or steaks Salt and pepper, to taste 2 Tbsp extra-virgin olive oil 1½ Tbsp all fruit orange marmalade 1 Tbsp, plus 1 tsp dijon mustard ½ cup pecan halves, finely chopped 1 tsp dried parsley Zest and juice of one orange 5 cups cooked rice
How to make it
Preheat oven to 400°. Cover a baking sheet with parchment paper. Season salmon on both sides with salt and pepper. Combine extra-virgin olive oil, orange marmalade, and mustard in a small bowl. Combine finely chopped pecans, parsley, and orange zest on a paper plate. Brush salmon on both sides with mustard mixture, then press in pecan mixture. Place on prepared pan and bake about 15 minutes, or until cooked through. Serve with rice, and squeeze the orange over salmon before serving.
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Makes 5 servings
Prep time 10 min.
Cook time 15 min.
Ingredients
16 oz salmon filets or steaks Salt and pepper, to taste 2 Tbsp extra-virgin olive oil 1½ Tbsp all fruit orange marmalade 1 Tbsp, plus 1 tsp dijon mustard ½ cup pecan halves, finely chopped 1 tsp dried parsley Zest and juice of one orange 5 cups cooked rice
How to make it
Preheat oven to 400°. Cover a baking sheet with parchment paper. Season salmon on both sides with salt and pepper. Combine extra-virgin olive oil, orange marmalade, and mustard in a small bowl. Combine finely chopped pecans, parsley, and orange zest on a paper plate. Brush salmon on both sides with mustard mixture, then press in pecan mixture. Place on prepared pan and bake about 15 minutes, or until cooked through. Serve with rice, and squeeze the orange over salmon before serving.
Makes 5 servings
Prep time 10 min.
Cook time 15 min.
Prep time 10 min.
Cook time 15 min.
Prep time
10 min.
Cook time
15 min.
Ingredients
- 16 oz salmon filets or steaks
- Salt and pepper, to taste
- 2 Tbsp extra-virgin olive oil
- 1½ Tbsp all fruit orange marmalade
- 1 Tbsp, plus 1 tsp dijon mustard
- ½ cup pecan halves, finely chopped
- 1 tsp dried parsley
- Zest and juice of one orange
- 5 cups cooked rice
How to make it
Preheat oven to 400°. Cover a baking sheet with parchment paper. Season salmon on both sides with salt and pepper. Combine extra-virgin olive oil, orange marmalade, and mustard in a small bowl. Combine finely chopped pecans, parsley, and orange zest on a paper plate. Brush salmon on both sides with mustard mixture, then press in pecan mixture. Place on prepared pan and bake about 15 minutes, or until cooked through. Serve with rice, and squeeze the orange over salmon before serving.
Preheat oven to 400°.
Cover a baking sheet with parchment paper.
Season salmon on both sides with salt and pepper. Combine extra-virgin olive oil, orange marmalade, and mustard in a small bowl. Combine finely chopped pecans, parsley, and orange zest on a paper plate.
Brush salmon on both sides with mustard mixture, then press in pecan mixture.
Place on prepared pan and bake about 15 minutes, or until cooked through.
Serve with rice, and squeeze the orange over salmon before serving.
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