Pecan Crusted Baked Salmon with Pesto Sauce By Rosalina Cheesman
Why I Love This Recipe
Calories: 185; Saturated Fat: 4%; Cholesterol: 28%; Protein 31.7g; Potassium 513.36mg
Ingredients You'll Need
1 1/2 lbs. Salmon fillets
1/2 cup pesto (homemade)
1/4 cup white wine
½ C. Pecan nuts crumbs
2 C. fresh Basil
¼ C. Extra Virgin Olive Oil
3 cloves Garlic
A pinch of salt and pepper
Place salmon skin side down. Squeeze juice of one lemon and pour white wine over fillets. Marinate for 15 minutes.
Place fresh basil and garlic cloves in food processor. Squeeze half lemon. Turn into low speed. Slowly add the olive oil until combined. Set aside.
Remove marinate juice and pat dry the fish with paper towel.
Line baking sheet with parchment paper for easy cleaning. Coat the top/flesh side of the fish with homemade Pesto. Sprinkle with Pecan crumbs. It should cover the entire surface of the fillet.
Preheat oven to 440 degree. Place tray on the middle rack oven and bake for 20 - 25 minutes.
Pesto and crumbs should have formed a browned crust.
Remove from oven and let it rest for a few minutes before serving. Enjoy.
Place lemon slices on individual servings or arrange on the platter if serving at the table. You can also add grated Parmesan Cheese on top.
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