High-protein, heart-healthy wild Atlantic salmon baked with a crunchy parsley-pecan shell, served with pencil asparagus.
Prep Shell: Mix chopped pecans, minced herbs, and olive oil in a small bowl.
Salmon Paint: Coat the top of salmon filets with a thin trace of Dijon mustard to act as glue.
Crust: Press the herb-pecan mixture firmly onto the mustard coat.
Bake: Lay salmon and asparagus onto a sheet pan. Bake at 375°F (190°C) for 12-15 minutes until salmon flakes with a fork.
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