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Breaded Salmon Nuggets with Spinach-Cashew Dip

35 Minutes Total time 25 Minutes Prep time 10 Minutes Cook Time 466 Calories 4 Servings


Allergens: Eggs, Tree Nuts, Wheat, Fish


  1. Preheat oven to 425°F; line a rimmed baking pan with parchment paper. Place flour in a wide, shallow dish. Whisk eggs in a separate shallow dish; place breadcrumbs in a third shallow dish. Sprinkle salmon with ¾ teaspoon salt and pepper. Dredge salmon in flour mixture, shaking off excess, then dip in eggs and breadcrumbs to coat; place on prepared pan and spray with nonstick cooking spray. Makes about 20 nuggets.
  2. Bake nuggets 10 minutes or until golden brown and internal temperature reaches 145°F.
  3. Purée lemon juice, garlic, cashews, spinach, nutritional yeast, crushed red pepper, remaining ¼ teaspoon salt and ¼ cup water in a blender on high until smooth. Makes about 1 cup.
  4. Serve nuggets with dip.
Dinner Mains Snacks Spring Kid-Friendly Eggs Fish Tree Nuts Wheat

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