It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!
Check out this recipe that might be helpful tonight:
Snag some yummy leftover cranberry sauce to whip up this sweet + savory salmon! This Cranberry Pecan Crusted Salmon makes a perfect post-Thanksgiving lunch or dinner!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Author: JENN LAUGHLIN
1/4 cup finely chopped pecans
1/4 cup panko breadcrumbs
1/8 tsp salt
1/4 tsp parsley
2 TBSP unsalted butter
2 salmon fillets (approx. 4-6 ounces each) fresh or thawed if frozen
1/4 cup cranberry sauce
serve atop 2-4 cups fresh baby spinach or with your favorite veggie side!
Preheat oven to 400°F.
- Combine pecans, panko, salt, and parsley in a small bowl.
- Melt butter and pour over pecan mixture, tossing to coat.
- Pat salmon dry and spread with cranberry sauce, about 2 TBSP per filet, then top with pecan topping.
- Bake 10-15 minutes, until salmon is tender and flakes easily with a fork. The general rule of thumb is 10 minutes of cook time per inch of thickness, which should help you adjust times based on the cut used.
- After removing the skin, plate the steamy salmon atop the fresh baby spinach as a salad, or gently wilt spinach in a skillet with a little butter and a pinch of salt. I typically go the salad route for salmon lunches and the wilted, cooked route with the spinach when serving salmon up for dinner. Choose your favorite method! Enjoy!
Calories: 429kcal | Carbohydrates: 21g | Protein: 25g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 92mg | Sodium: 262mg | Fiber: 2g | Sugar: 14g | Vitamin A: 395IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg