Roasted pecan crusted salmon
My kids and I love salmon and could eat it several times a week. My husband on the other hand, eats it for the health benefits – it’s not one of his favorite foods. However, he really liked this recipe! This one is a little sweet and I love to serve it with fresh lemon wedges to cut a bit of the sweetness. The Dijon mustard is a perfect complement to the honey.
4 salmon fillets (I used approximately 4-6 oz each)
sea salt and freshly cracked pepper to taste
1 Tbsp Dijon mustard
1 Tbsp raw honey
2 Tbsp seasoned bread crumbs
2 Tbsp pecans, chopped
2 tsp fresh parsley, chopped
drizzle Olive oil
fresh lemon wedges
Preheat oven to 400°F.
Season salmon fillets with sea salt and pepper. Place salmon on a greased baking sheet, skin side down.
In a small bowl, combine mustard and honey. Brush on top of each salmon fillet.
In another bowl, mix together breadcrumbs, chopped pecans, and parsley. Sprinkle topping over salmon filets.
Drizzle salmon with olive oil.
Bake for 10 to 15 minutes, or until flaky. Serve with fresh lemon wedges.
* Recipe would taste wonderful with a drop or two of lemon vitality essential oil mixed in to the honey mixture.