Roasted Pecan Salmon
Salmon fillets slathered with honey Dijon mustard, topped with a pecan-bread crumb topping, and baked to perfection!
Servings: 4 Servings
Ingredients
- 4 salmon fillets 4 to 6 oz. each
- kosher salt & freshly ground black pepper to taste
- 1 1/2 tbsp. Dijon mustard
- 1 1/2 tbsp. honey
- 2 tbsp. seasoned bread crumbs I used plain Panko bread crumbs and added a good shake of dried oregano, basil, thyme and garlic powder.
- 2 tbsp. chopped pecans
- 2 tsp. chopped parsley
- wedges of fresh lemon optional
- parchment paper optional
Instructions
- Preheat oven to 400 degrees. Sprinkle salmon with salt and pepper and place skin side down on parchment-lined (if using) baking sheet.
- Combine mustard and honey and brush on the top of the salmon fillets
- Mix seasoned bread crumbs, pecans and parsley and sprinkle over salmon, patting gently to help it stick.
- Bake at 400 degrees for 10-15 minutes, or until flaky (time will vary based on thickness of your fillets.) Serve with wedges of lemon. Enjoy!
Notes
Adapted from recipe provided by Susan Hetzel. Source of initial recipe unknown.