Cashew-Crusted Salmon with Bok Choy

1. 1

   Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

2. 2

   Brush honey mustard all over salmon.

3. 3

   Season both sides of salmon with onion flakes and black pepper.

4. 4

   Place cashews in a shallow dish, add four of the salmon fillets and turn to coat.

5. 5

   Place all salmon fillets in hot skillet and cook 3 minutes per side, until fork-tender.

6. 6

   Heat remaining olive oil in separate large skillet over medium heat.

7. 7

   Add garlic and cook 1 minute.

8. 8

   Add bok choy and cook 2 minutes, until greens wilt but stalks are still crisp-tender.

9. 9

   Season, to taste, with salt and pepper.

10. 10

    Serve the cashew-crusted salmon with this meal and reserve 2 uncrusted fillets for another meal.

* Per serving · 4 servings · Values may vary.

No additional tips available.