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Pecan-Crusted Salmon with Spinach & Cherry Tomato Salad Recipe

Pecan-Crusted Salmon with Spinach & Cherry Tomato Salad recipe


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!


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


Preheat your oven to 425°F (220°C) and get out a baking sheet.
Put the salmon on the baking sheet. Sprinkle each fillet with salt and pepper.
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.
Put the salmon in the oven. Let it cook for about 12-15 minutes until it's done and the nuts look toasty.
While the salmon cooks, cut the cherry tomatoes in half.
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.
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.
When the salmon is cooked, take it out of the oven.
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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