Pecan-Crusted Salmon Recipe
- cook TIME 40 mins
- prep TIME 5 mins
- total TIME 45 mins
Ingredients (13)
- 28 oz boneless salmon equals 4 filets
- 10 oz green beans
- 2 oz pecan crumbled
- 0.5 oz parsley chopped
- 0.5 oz grated Parmesan cheese
- 1/4 cup plain Panko breadcrumbs
- 1 tbsp unsalted butter
- 2 tbsp plain Greek yogurt
- 2 tbsp Japanese mayonnaise
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
- 1/2 tsp lemon juice
INSTRUCTIONS
Preheat the oven to 375℉.
Make the pecan crust: Combine 0.5 oz parsley, 2 oz pecan, 0.5 oz grated Parmesan cheese, 1/4 cup plain breadcrumbs, and 1/2 tsp garlic powder in a food processor. Process until the mixture resembles coarse crumbs.
Add 1 tbsp unsalted butter to the pecan crust mixture. Mix well.
Make the glaze for the salmon: In a small bowl, whisk together 2 tbsp Greek yogurt, 2 tbsp Japanese mayonnaise, 1/2 tsp ground black pepper, 1/2 tsp lemon juice, and 1/2 tsp salt until well combined.
Brush the glaze evenly onto the salmon filets.
Dredge each salmon filet with the pecan crust mixture.
Place the salmon filets onto the baking sheet lined with parchment paper. Bake in the oven for 15 minutes until they flake easily with a fork.
In the meantime, microwave 10 oz green beans for 4 minutes, then run cool water over them to preserve the greenness.
Remove the salmon from the oven. Serve alongside green beans.
