Anti Inflammatory Pecan-Crusted Salmon
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tbsp olive oil
- ¼ tsp salt
For the pecan crust
- ¾ cup raw pecans
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh basil, finely chopped
- ¼ tsp dried thyme
- ¼ tsp salt
- 1 tbsp olive oil
For the glaze
- 2 tbsp dijon mustard
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
Add the pecans to a food processor and pulse 8–10 times until coarsely chopped — the pieces should be roughly the size of coarse breadcrumbs, with no large chunks remaining. Transfer to a small bowl and stir in the parsley, basil, dried thyme, 1/4 tsp salt, and 1 tbsp olive oil until the mixture holds together loosely.
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