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           Roasted Pecan and Herb-Crusted Salmon

         Serves: 6  |  Prep Time: 15 min  |  Cook Time: 15 min

Ingredients:

1 small fennel bulb, cored and thinly sliced
2 plum tomatoes, halved
1 cup julienned bell peppers (any color)
1/2 cup sliced red onion
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/8 teaspoon garlic powder
1/8 teaspoon black pepper

SALMON
2 tablespoons chopped fennel fronds
2 tablespoons chopped fresh basil
1 1/2 tablespoons Dijon mustard
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
2 pounds boneless, skinless salmon fillets
2 ounces dry white wine
2 tablespoons fresh lemon juice
2 tablespoons butter, melted
1/2 cup chopped pecans


Directions:

1. Preheat the oven to 400F. Combine all of the first set of ingredients in a shallow roasting pan and toss to mix. Spread the mixture out to form a bed for the salmon.

2. In a small bowl, mix the fennel fronds, basil, mustard, salt, and pepper. Rub each salmon fillet with the mixture and arrange the fillets over the top of the vegetable bed.

3. Drizzle all with the wine and lemon juice.

4. Combine the melted butter and pecans in a small bowl and top each fillet with it.

5. Bake until salmon is just cooked through and the vegetables are tender, 15 to 17 minutes. Serve each piece of salmon atop vegetables, just as it was baked. Garnish with lemon wedges, if desired.


Helpful Tip:

Though you can use any dry white wine, I always prepare this with vermouth.



Calories: 465  |  Fat: 30.5g  |  Protein: 51g  |  Fiber: 2.5g  |  Net Carbs: 4g

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Contact Site Administrator  Copyright 2011 George Stella. All Rights Reserved.
George Stella & family are not dieticians. Talk to your doctor before changing your eating habits.