American · Dinner
Southern Pecan Crusted Salmon
A Southern seafood classic, skin-on salmon fillets pressed in a toasted pecan and brown sugar crust, roasted until golden and served with wilted spinach and lemon butter.
$$
10 minsPrep
16 minsCook
26 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
32gFat
12gCarbs
4gSugar
3gFiber
680mgSodium
78mgChol
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Instructions
1
Prep
Preheat oven to 200°C/400°F. Chop pecans finely and mix with brown sugar, parsley, lemon zest, 1 tbsp olive oil, and salt. Mince garlic and thyme. Pat salmon dry and season with salt and pepper. Zest lemon and juice it.
2
Roast
Place salmon skin-side down on oiled tray. Press pecan crust firmly onto flesh. Roast at 200°C for 12–14 minutes until crust is golden and salmon is just cooked with slight blush in centre.
3
Saute
While salmon roasts, heat 0.5 tbsp olive oil in a pan over medium heat. Cook garlic 30 seconds until fragrant. Add spinach with a pinch of salt; stir 1–2 minutes until just wilted and tender.
4
Finish
Melt butter in a small pan over low heat. Stir in lemon juice and thyme until combined and glossy, about 1 minute.
5
Plate
Divide wilted spinach between two plates. Place a salmon fillet alongside each mound of spinach. Spoon lemon butter over each fillet and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 skin-on salmon fillets (360g / 12.7 oz)
- 200g (7 oz) fresh baby spinach
- 2 garlic cloves
- 1.5 tbsp olive oil
- 1 tsp salt
- 0.25 tsp black pepper
- 60g (2 oz) pecan halves
- 1 tbsp brown sugar
- 1 tbsp fresh flat-leaf parsley
- 0.5 tsp lemon zest
- 20g (0.7 oz) dairy-free butter
- 1 tbsp lemon juice
- 1 tsp fresh thyme leaves