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–+ servings

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!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 servings

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.
Created by Chef Carrie Dearden