Pecan and Thyme Crusted Salmon

Pecan and Thyme Crusted Salmon
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This roasted pecan crusted salmon is a simple recipe to cook any day of the week. With a hint of maple and a nutty crunch in every bite, you might be like me and eat the entire fillet all by yourself.  ~Enjoy

Ingredients

  • 1 salmon, filleted
  • 2 cups pecans
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons fresh thyme
  • 2 tablespoons unsalted butter

Directions

Heat oven to 350° degrees. Place pecans on a cookie sheet and roast for 10 minutes, turning the nuts a few times to ensure even cooking. Remove from oven and let cool. When the pecans have cooled, place in a bag and gently pound with a rolling pin until chopped. Add thyme and parmesan cheese to bag and mix together. Pour pecan mix onto a plate. Take the fish fillet and firmly press flesh into the pecan mix to coat.  Set aside when done.

Heat a skillet over medium heat and melt butter. Place fish flesh side down and cook until browned. Remove and set fish on a baking sheet skin side down. Continue cooking fish in batches until done. Loosely cover salmon with foil and bake at 425° degrees for 15 minutes. Serve pecan and thyme crusted salmon with a side of quinoa salad or cooked rice.

Pecan and Thyme Crusted Salmon

Take the fish fillet and firmly press flesh into the pecan mix to coat. Set aside when done.

Pecan and Thyme Crusted Salmon

Heat a skillet over medium heat and melt butter. Place fish flesh side down and cook until browned. Remove and set fish on a baking sheet skin side down.

Pecan and Thyme Crusted Salmon

Loosely cover salmon with foil and bake at 425° degrees for 15 minutes.

Pecan and Thyme Crusted Salmon

Serve pecan and thyme crusted salmon with a side of quinoa salad or cooked rice.

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