Cranberry Pecan Crusted Salmon

• Seafood

  • 2 Salmon

• Produce

  • 1/4 tsp Parsley

• Condiments

  • 1/4 cup Cranberry sauce

• Baking & Spices

  • 1/8 tsp Salt

• Nuts & Seeds

  • 1/4 cup Pecans

• Bread & Baked Goods

  • 1/4 cup Panko breadcrumbs

• Dairy

  • 2 tbsp Butter, unsalted

• Other

  • serve atop 2-4 cups fresh baby spinach or with your favorite veggie side!

Found on peasandcrayons.com

Description

Ingredients

• 1/4 cup finely chopped pecans
• 1/4 cup panko breadcrumbs
• 1/8 tsp salt
• 1/4 tsp parsley
• 2 TBSP unsalted butter
• 2 salmon fillets [approx 4-6 ounces each] fresh or thawed if frozen
• 1/4 cup cranberry sauce
• serve atop 2-4 cups fresh baby spinach or with your favorite veggie side!

Directions

• Preheat oven to 400 degrees F.
• Combine pecans, panko, salt, and parsley in a small bowl.
• Melt butter and pour over pecan mixture, tossing to coat.
• Pat salmon dry and spread with cranberry sauce, about 2 TBSP per filet, then top with pecan topping.
• Bake 10-15 minutes, until salmon is tender and flakes easily with a fork. The general rule of thumb is 10 minutes of cook time per inch of thickness, which should help you adjust times based on the cut used.
• After removing the skin, plate the steamy salmon atop the fresh baby spinach as a salad, or gently wilt spinach in a skillet with a little butter and a pinch of salt. I typically go the salad route for salmon lunches and the wilted, cooked route with the spinach when serving salmon up for dinner. Choose your favorite method!
• Enjoy!