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