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Pecan-Crusted Salmon with Spinach & Cherry Tomato Salad Recipe

Pecan-Crusted Salmon with Spinach & Cherry Tomato Salad recipe

Stashcook

This is a yummy fish meal with a nutty topping and a fresh salad. You put pecans on the fish and cook it. Then you mix spinach with tomatoes and a sweet dressing. Put it all on a plate and eat!

Ingredients

8 oz baby spinach
1 pint cherry tomatoes
1/4 cup chopped pecans
1 tbsp honey
1 tbsp whole grain mustard
2 tbsp balsamic vinegar
4 tbsp olive oil, divided
1/2 tsp salt, divided
1/4 tsp black pepper, divided
4 x (6 oz) salmon fillets

Method

1
Preheat your oven to 425°F (220°C) and get out a baking sheet.
2
Put the salmon on the baking sheet. Sprinkle each fillet with salt and pepper.
3
In a bowl, mix the chopped pecans, 2 tablespoons of olive oil, honey, and a pinch of salt and pepper. Spread this mix on top of the salmon.
4
Put the salmon in the oven. Let it cook for about 12-15 minutes until it's done and the nuts look toasty.
5
While the salmon cooks, cut the cherry tomatoes in half.
6
In a big bowl, whisk together the whole grain mustard, balsamic vinegar, the rest of the olive oil, and a little salt and pepper to make a dressing.
7
Add the baby spinach and tomato halves to the bowl with the dressing. Toss everything so the leaves and tomatoes get all covered in the dressing.
8
When the salmon is cooked, take it out of the oven.
9
Put some of the spinach and tomato salad on each plate, and top with a pecan-crusted salmon fillet. Now it's ready to eat!

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