Ingredients
- 6 ea Salmon Filets
- 1/2 cup Panko Or bread crumbs.
- 1/2 cup Pecan Halves
- 2 tbs Butter Melted.
- 2 tbs Dijon
- 1 ea Salt & Pepper To Taste.
- 1 ea Pesto Dill Sauce See notes.
Instructions
- Gather your ingredients. Set your oven for 450 degrees.
- Chop up the pecans (I used a ninja smoothie mixer).
- Mix the panko with the pecans.
- Mix your butter and Dijon well.
- Space the salmon out on a tinfoil lined baking sheet. Coat each filet in the butter mustard sauce.
- Sprinkle the pecan panko crust onto each filet. I also patted it onto the sides of each filet.
- I suggest using a digital thermometer to keep an eye on the temp as the salmon cooks. Ovens and filets vary, so will the cooking times.
- When the filets reach your desired temp (125 for medium, 145 for USDA and my kid's preference) remove from the oven.
- I placed my salmon onto a bed of peppers and asparagus.
- Decorate the salmon and / or plate with the dill pesto sauce. Enjoy!
Notes
- For the Pesto Dill Sauce, follow my recipe for Pesto with a couple modifications:
- Dill instead of Basil
- Pecans instead of Pine Nuts
- I added quite a bit of extra olive oil to help thin it enough for plate decorating.
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