Tuesday, July 16, 2019

Baked Salmon with Crunchy Pecan Crust

Salmon is a favorite in our household because it's not only delicious and healthy, but it cooks super quickly so dinner is on the table in no time. It can be prepared in numerous ways, but this one is definitely one of the best (especially if you have people who don't typically like salmon). 

I like to serve this with whipped sweet potatoes, couscous or wild rice and seasonal veggies. 



1. Preheat oven to 400. Line a large baking sheet with parchment paper.
2. In a mixing bowl, whisk the butter, Dijon, honey, salt and pepper together. Place salmon filets on the prepared baking sheet and brush with the butter mixture.



3. Place pecan halves, parsley and bread in a food processor and process until crumbly. Scoop the pecan mixture onto each salmon filet and press lightly so it sticks to the salmon.



4. Bake the salmon for 10 minutes, or until it flakes easily with a fork. Once out of the oven, squeeze fresh lemon juice over the top.





Baked Salmon with Crunchy Pecan Crust
Serves 6

All you need:
6 tablespoons unsalted butter, softened
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon kosher salt
Freshly ground black pepper, to taste

6 (6-8 oz.) salmon filets, skin removed

1 cup roasted salted pecan halves
2 tablespoons chopped flat-leaf parsley
1 cup torn French bread

Juice of 1 lemon

All you do:
1. Preheat oven to 400. Line a large baking sheet with parchment paper.
2. In a mixing bowl, whisk the butter, Dijon, honey, salt and pepper together. Place salmon filets on the prepared baking sheet and brush with the butter mixture.
3. Place pecan halves, parsley and bread in a food processor and process until crumbly. Scoop the pecan mixture onto each salmon filet and press lightly so it sticks to the salmon.
4. Bake the salmon for 10 minutes, or until it flakes easily with a fork. Once out of the oven, squeeze fresh lemon juice over the top.

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