It’s officially the first week of playoffs for Marc’s team. It’s chaotic and exciting at the same time, and it’s really a lot of fun to watch the games – a lot more fun then during the regular season. They won the first game of the five game series last night and tonight there’s another game. Needless to say, our daily activities consists of him napping and me trying to be as quiet as I can so not much cooking is getting done. Not that I’m complaining. It’s a nice break from our usual routine.
Before the playoffs began, we managed to have a few great meals, and this pecan crusted salmon is one of those meals. Pecans are hands-down my favorite nuts. If they weren’t so expensive I would eat them roasted, salted, candied, coated in cinnamon – any way I can. I love pecans. Putting them on salmon is just another great way to eat them. I’ve always considered pecan crusted salmon to be a fancy restaurant dish that I couldn’t make at home, but I was wrong.
It takes only a few minutes and a few ingredients to whip up the tasty topping, and then you simply pop it in the oven until the salmon is cooked. It’s the perfect dish for entertaining – or for any old night at home with your family. Marc and I had this the other night with some plain couscous and creamy cucumber salad.
- 2 pounds salmon filets
- 3 tablespoons chopped pecans (salted or unsalted)
- 1/4 cup parsley, chopped
- 1 cloves garlic, minced
- Zest of 1 lemon
- 2 tablespoons olive oil
- Salt & pepper
- Preheat oven to 350°F (180°C).
- In a small bowl, combine pecans, parsley, garlic and lemon zest with olive oil.
- Season the salmon filets liberally with salt and pepper.
- Spread the topping evenly over the salmon filets.
- Bake salmon on a parchment lined baking sheet for 20 minutes or until fish is fully cooked.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Recipe adapted from The Tasty Life.
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