Ingredients for Salmon Fillets With Pecan Crunch Topping
- 2 (6-ounce) salmon fillets, skin on or off
- Dijon Mustard
- 2 tablespoons melted butter
- 1 tablespoon honey
- 1/2 cup breadcrumbs
- 1/4 cup chopped pecans
- 1 tablespoon chopped fresh parsley
- Salt and freshly ground black pepper to taste
- Pepper
- Lemon Slice
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How to Make Salmon Fillets With Pecan Crunch Topping
- Preheat oven to 450°F (232°C). Lightly grease a baking pan.
- Place salmon fillets in a single layer in the prepared baking pan.
- Season each fillet generously with salt and pepper.
- In a small bowl, whisk together 1 tablespoon Dijon mustard, 2 tablespoons melted butter, and 1 tablespoon honey.
- Brush the Dijon-honey-butter mixture evenly over the top of each salmon fillet.
- In a medium bowl, combine 1/2 cup breadcrumbs, 1/4 cup chopped pecans, and 1 tablespoon chopped fresh parsley.
- Mix the breadcrumb mixture well.
- Evenly spoon the pecan crunch topping over each salmon fillet.
- Bake for 10-12 minutes, or until the salmon is cooked through and the topping is golden brown.
- Garnish with lemon wedges before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
38g
Fat
29g
Carbs
5g
