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.