Pecan Salmon & Smashed Potatoes

Pecan Salmon & Smashed Potatoes
Servings: 4 Prep 20 mins Bake 450°F 15 mins Cook 20 mins


  • 1/3 cup chopped pecans
  • 3 tablespoons brown sugar
  • 1 tablespoon all-purpose flour
  • 4 teaspoons lemon-pepper seasoning
  • 1 teaspoon olive oil
  • 1 pound salmon fillet, cut into 4 equal-size pieces
  • 1 1/2 pounds Yukon Gold potatoes, cut into 1/2-inch pieces
  • 2 tablespoons Brummel & Brown yogurt spread
  • 1/4 cup reduced-sodium chicken broth
  • 2 tablespoons chopped parsley
  • Roasted Cauliflower (optional)

Make It

1. Heat oven to 450 degrees F. Coat a baking dish with nonstick cooking spray.

2. Combine pecans, brown sugar, flour, 2 teaspoons of the lemon pepper and the oil. Place salmon, skin-side down, in the prepared dish and coat with cooking spray. Sprinkle with the pecan mixture and spritz lightly with cooking spray. Cover and bake at 450 degrees F for 5 minutes; uncover and bake for 7 to 10 minutes more, or until fish flakes easily.

3. Meanwhile, place potatoes in a medium-size saucepan and cover with lightly salted water. Simmer for 15 to 20 minutes or until tender; drain. Add remaining 2 teaspoons of the lemon pepper, the yogurt spread and broth. Mash until smooth; stir in parsley.

4. Serve salmon with potatoes and, if desired, Roasted Cauliflower.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 471, Fat, total (g): 18, chol. (mg): 72, sat. fat (g): 2, carb. (g): 48, fiber (g): 5, pro. (g): 31, sodium (mg): 558, Percent Daily Values are based on a 2,000 calorie diet.