Crusted Pecan-Mustard Salmon with Asparagus
Sheet-pan buttery crusted pecan-mustard salmon with asparagus will be your new favorite, quick company dinner. Season to taste, and serve in 20 minutes.
Servings 6 servings
Ingredients
- 1¼ pounds of salmon cut into fillets
- ¾ cup chopped raw pecans or walnuts
- 1 ½ tablespoons chopped fresh rosemary
- big pinch of salt and pepper
- 3 tablespoons dijon mustard
- 3 tablespoons melted butter ghee or good olive oil
- 1 tablespoon dry sherry or honey optional
- 1 pound asparagus spears tough ends removed
Instructions
- Preheat oven to 350-375 degrees depending on thickness of salmon. Line small baking sheet with parchment paper.
- Chop nuts and finely mince the rosemary.
- Melt butter in small dish. Add mustard and rosemary, then salt and pepper. and combine.
- Place fillets onto prepared baking sheet and arrange the asparagus alongside. Drizzle mustard/rosemary/butter mixture onto each fillet and the asparagus.
- Distribute nuts evenly over the butter mixture. .
- Bake for 15-20 minutes or until salmon flakes easily with a fork and is cooked through. (Aim for 15 minutes if you like the fish very tender in the middle as we do).
- Serve with Instant Pot Seasoned Salt Potatoes or rice and a simple salad!