Cranberry Pecan Crusted Salmon

We are giving salmon a fall twist that you will love with our Cranberry Pecan Crusted Salmon recipe.

Cranberry Pecan Crusted Salmon

Ingredients

• 1/4 cup finely chopped pecans (#1292)
• 1/4 cup Panko breadcrumbs (#1193)
• 1/8 tsp salt (#1146)
• 1/4 tsp parsley (#1426)
• 2 tbsp unsalted butter
• 2 salmon patties (#2808)
• 1/4 cup cranberry sauce
• Serve atop 2-4 cups fresh baby spinach or with your favorite veggie side

Instructions

1. Preheat oven to 400 degrees F.
2. Combine pecans, panko, salt, and parsley in a small bowl.
3. Melt butter and pour over pecan mixture, tossing to coat.
4. Pat salmon dry and spread with cranberry sauce, about 2 tbsp per filet, then top with pecan topping.
5. 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.
6. 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!
7. Enjoy!

Yield 2 servings

Adapted from: <https://peasandcrayons.com/2014/12/cranberry-pecan-crusted-salmon.html>

 

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