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Ingredients
Scale
- 1.5 lbs salmon fillet
- 1 cup chopped pecans
- 1/4 cup breadcrumbs
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp honey
- 1 tsp Dijon mustard
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a shallow dish, combine chopped pecans, breadcrumbs, paprika, garlic powder, salt, and pepper.
- Pat the salmon fillet dry with paper towels. Brush the top of the salmon with 2 tablespoons of olive oil.
- Press the pecan mixture onto the oiled side of the salmon, coating it evenly.
- Place the crusted salmon on the prepared baking sheet.
- In a small bowl, whisk together the remaining olive oil, lemon juice, honey, and Dijon mustard to create the glaze.
- Bake the salmon for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- During the last 2-3 minutes of baking, brush the lemon glaze over the pecan crust.
- Serve immediately.
Notes
- For a finer crust, pulse the pecans in a food processor a few times.
- Adjust the lemon juice and honey in the glaze to your taste.
- This recipe pairs well with roasted vegetables or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg