Pecan Crusted Salmon

YUM! If you love salmon and pecans you will LOVE this recipe as much as we did. The kiddos prefer just the cedar planked salmon over this, but you could easily bake theirs up without the pecans and honey mustard sauce. I found the recipe on Allrecipes- it's rated by 692 people and is a 4 1/2 star out of 5 star recipe! It is easy and pretty quick to throw together too...
Alaska Salmon Bake with Pecan Crunch Coating

3 TBS Dijon Mustard
3 TBS Butter, melted
5 tsp honey
1/2 c fresh bread crumbs
1/2 c finely chopped pecans
3 tsp chopped fresh parsley
6 fillets salmon
salt and pepper to taste
6 lemon wedges

Preheat oven to 400 degrees. In a small bowl mix together the mustard, butter, and honey. In another bowl mix together the bread crumbs, pecans, and parsley.

Season each fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.

Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

An Easy Healthy Meal...

This is as easy and yummy as it gets so I thought I would share it!

1- Spread cookie sheet with tinfoil. Wash and cut red potatoes, dump them in a ziploc with some herbs and a little olive oil. Put on cookie sheet, sprinkle with kosher salt and pepper, and bake.

2- Soak cedar plank. Rinse salmon off and place on cedar plank. Sprinkle with Spade L. Ranch Fish & Seafood Seasoning. Cook on grill for 10-15 minutes. 3- Pour pre-washed and pre-cut broccoli from Costco in a bowl. Add a tad of water, sprinkle lightly with chicken boullon granules, and microwave under tender-crisp.

Fastest and yummiest meal! You can add fruit or salad too if you want... It's kid friendly if your kiddos eat salmon- if not you can do cedar plank chicken with the Spade L Ranch Chicken Seasoning which is also yummy. My kids like dipping the potatoes in ketchup... (And yup- we eat on paper goods way too much. I really keep saying I am going to go more green and cut those out of our life, but right now it's oh so conveientent!)

There are a million gazillion easy and yummy potato recipes but this is the one I used for this meal. I have a convection oven so they bake in half the time and are so crispy on the outside and soft on the inside- YUM! I double the crushed rosemary sprinkle kosher salt and pepper on top once they are on the pan...

Rosemary Red Potatoes

from Allrecipes.com
Cook Time: 25 Minutes
Ready In: 30 Minutes
Servings: 4
"Great with steak or any meat, this is one of our best-loved potato sidekicks. Sometimes I add sliced fresh mushrooms and sliced fresh zucchini tossed with a little olive oil after the potatoes have baked about 15 minutes."
Ingredients:
1 3/4 pounds small red potatoes, quartered
1 small onion, quartered
1/4 cup olive oil
1 1/2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
1/4 teaspoon garlic salt
Directions:
1. In a bowl (OR LIKE I RECOMMENDED A ZIPLOC), combine the potatoes, onion, oil, rosemary, garlic and garlic salt; toss to coat. Transfer to a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425 degrees F for 25-30 minutes or until potatoes are tender and browned.