Pecan Crusted Salmon With Rosemary Recipe

Recipe By Slurrp

Pecan Crusted Salmon with Rosemary is a delicious and healthy dish that combines the rich flavors of pecans and the aromatic herb rosemary. The salmon fillets are coated in a crunchy pecan crust, which adds a nutty and slightly sweet flavor to the fish. The rosemary adds a fragrant and earthy note, complementing the salmon perfectly. This dish is easy to prepare and makes for an impressive main course for any occasion.

4.9
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30minstotal
30m.total
Pecan Crusted Salmon With Rosemary
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Ingredients for Pecan Crusted Salmon With Rosemary Recipe

  • 1 Salmon Fillets
  • 1/4 cup Pecans
  • 0.13 cup Breadcrumbs
  • 1/2 tablespoon Fresh Rosemary, Finely Chopped
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • 1/2 tablespoon Olive Oil

Directions: Pecan Crusted Salmon With Rosemary Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • STEP 2.In a food processor, pulse the pecans until finely chopped. Transfer to a shallow dish and mix in the breadcrumbs, rosemary, salt, and pepper.
  • STEP 3.Brush the salmon fillets with olive oil and press them into the pecan mixture, coating both sides.
  • STEP 4.Place the coated salmon fillets on the prepared baking sheet and bake for 12-15 minutes, or until the salmon is cooked through and the crust is golden brown.
  • STEP 5.Serve the pecan crusted salmon with rosemary with a side of roasted vegetables or a fresh salad.

Cooking Tips

  • Make sure to pulse the pecans in the food processor until finely chopped, but be careful not to over-process them into a paste.
  • If you don't have a food processor, you can finely chop the pecans by hand.
  • To ensure even cooking, choose salmon fillets that are of similar thickness.
  • If you prefer a stronger rosemary flavor, you can add more fresh rosemary to the pecan mixture.
  • Leftover pecan crusted salmon can be stored in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

  • Leftover pecan crusted salmon can be stored in an airtight container in the refrigerator for up to 2 days.
  • To reheat, place the salmon in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
  • Serve the pecan crusted salmon with rosemary as a main course with a side of roasted vegetables or a fresh salad.
Nutrition
value
231
calories per serving
18 g Fat12 g Protein7 g Carbs4 g FiberOther

Current Totals

  • Fat
    18g
  • Protein
    12g
  • Carbs
    7g
  • Fiber
    4g

MacroNutrients

  • Carbs
    7g
  • Protein
    12g
  • Fiber
    4g

Fats

  • Fat
    18g

Vitamins & Minerals

  • Calcium
    122mg
  • Iron
    4mg
  • Vitamin A
    185mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    64mg
  • Vitamin B9
    507mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    7mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    53mg
  • Manganese
    < 1mg
  • Phosphorus
    176mg
  • Selenium
    18mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp