Pecan Crusted Salmon

Pecan Crusted Salmon

Dish Size:
3 Quart
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September 12, 2011
Tara’s Tidbits®

You may just want to make a double batch of the Dijon glaze for dipping the vegetables!


  • 3 cups sliced yellow squash
  • 3 cups sliced zucchini
  • 1 red bell pepper, chopped
  • 4 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 4 (4- to 6-ounce) salmon fillets, skinless
  • ½ cup chopped pecans
  • ¼ cup Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon lemon juice


  1. Preheat oven to 400 degrees. Place squash, zucchini and red pepper in a 3-quart temp-tations® baking dish.
  2. In a mixing bowl, combine olive oil, salt, pepper and garlic powder. Pour half of the mixture over vegetables in dish and toss to coat evenly.
  3. Place salmon fillets over vegetables in baking dish and top each with an equal amount of chopped pecans.
  4. Add Dijon mustard, honey and lemon juice to the remaining olive oil mixture in mixing bowl and mix to combine. Pour mixture over the pecan topped salmon fillets. Bake 15-20 minutes, until salmon is flaky and vegetables are tender.

Makes 4 servings.


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