Pecan Crusted Salmon
We can’t get enough of SideDish salad dressings! We took the Honey Dijon dressing and added it to our favorite wild-caught salmon. With freezing cold temps hitting the south, our skin could use a hydration boost from the salmon’s omega-3 fatty acids and vitamin E. Happy cooking!
Pecan Crusted Salmon
We can't get enough of SideDish salad dressings! We took the Honey Dijon dressing and added it to our favorite wild-caught salmon. With freezing cold temps hitting the south, our skin could use a hydration boost from the salmon's omega-3 fatty acids and vitamin E. Happy cooking!
Ingredients
- 2 6-oz filets of wild-caught salmon
- 2 tsp SideDish, Honey Dijon dressing (Use code TDW10 for 10% off your entire order!)
- 1/4 cup pecans chopped
- kosher salt
- pepper
Garnish
- 4 slices of lemon
- fresh parsley
Instructions
- Preheat oven to 400F. In an oven-proof dish, lay each salmon filet on top of 2 slices of lemon.
- Pat the salmon dry with a paper towel. Sprinkle each piece of salmon with a light pinch of kosher salt and fresh cracked pepper.
- Rub each piece of salmon with 1 teaspoon of SideDish, Honey Dijon Dressing. This will help the pecans stick to the salmon and add a perfect punch of flavor to the dish.
- Divide the pecans evenly over the salmon and press down gently to get them to stick.
- Bake the salmon for 20 minutes.
- Garnish with chopped fresh parsley and a wedge of lemon. Enjoy!
To serve:
- This dish is perfect over steamed rice or sautéed cauliflower rice and a fresh green salad.
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