Roasted Pecan and Herb-Crusted Salmon

2018-01-15
  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

    676 calorie
  • Fat

    48 grams
  • Saturated Fat

    10 grams
  • Carbohydrate

    11 grams
  • Fiber

    3.5 grams

Ingredients

  • 1 small fennel bulb, cored and thinly sliced
  • 2 plum tomatoes, cored and cut in half lengthwise
  • 1/2 cup julienned yellow bell pepper
  • 1/2 cup julienned green bell pepper
  • 1/2 cup sliced red onion
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fennel fronds (all stems or stalks removed)
  • 2 tablespoons chopped fresh basil leaves
  • 1 1/2 tablespoons Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 4 (8-ounce) boneless, skinless salmon fillets
  • 2 ounces dry vermouth or white wine
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup coarsely chopped pecans

Method

Step 1

Preheat oven to 400 degrees F.

Step 2

To make the vegetable mixture: Combine all of the ingredients in shallow roasting pan and toss to mix. Spread the mixture out to form a bed for the salmon.

Step 3

To make the salmon: In a small bowl, mix the fronds, basil, mustard, salt, and pepper. Rub each salmon fillet with the mixture and arrange them over the top of the vegetables. Drizzle the fillets with the vermouth and lemon juice.

Step 4

Combine the melted butter and pecans in a small bowl, and top each fillet with the mixture. Roast the salmon until just cooked thorough and the vegetables are tender, about 15 to 17 minutes. Serve immediately.

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