Rye Free Pecan-Crusted Salmon

Total time33 min

Prep time15 min

Cook time18 min

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Ingredients

4 servings

For the salmon

4 salmon fillets (about 6 oz each), skin-on
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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

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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