Pecan Crusted Salmon – C
Asparagus and brown rice
  • Classic
  • 5 ingredients, freezable, seafood, skinny
Pecan Crusted Salmon – C
Asparagus and brown rice
  • Classic
  • 5 ingredients, freezable, seafood, skinny
Servings:

Ingredients

Prep
  • 1 C fine chopped pecans
  • 1/2 C flour
  • 1/4 C brown sugar
  • salt and pepper to taste
  • 6 salmon fillets
  • 1/2 C milk
  • 1 bunch asparagus
On Cooking Day
  • 2 bag frozen brown rice steamers

Instructions

To Assemble
  1. Mix first 4 ingredients in a shallow bowl.
  2. Pour milk into another shallow bowl and dip each salmon fillet into milk then pecan mixture.
  3. Place in 9 x 13 baking dish sprayed with non stick spray. Cover with plastic wrap.
  4. Trim woody ends off asparagus and discard. Chop asparagus into 3 inch pieces and pour around salmon fillets.
To Cook
  1. Bake uncovered in a 400 degree oven for 15 – 20 minutes or until fish flakes easily with a fork.
  2. Cook rice according to package directions.

Ingredients

Prep
  • 1 C fine chopped pecans
  • 1/2 C flour
  • 1/4 C brown sugar
  • salt and pepper to taste
  • 6 salmon fillets
  • 1/2 C milk
  • 1 bunch asparagus
On Cooking Day
  • 2 bag frozen brown rice steamers

Instructions

To Assemble
  1. Mix first 4 ingredients in a shallow bowl.
  2. Pour milk into another shallow bowl and dip each salmon fillet into milk then pecan mixture.
  3. Place in 9 x 13 baking dish sprayed with non stick spray. Cover with plastic wrap.
  4. Trim woody ends off asparagus and discard. Chop asparagus into 3 inch pieces and pour around salmon fillets.
To Cook
  1. Bake uncovered in a 400 degree oven for 15 – 20 minutes or until fish flakes easily with a fork.
  2. Cook rice according to package directions.

* best when cooked day 1 or 2.  May substitute asparagus for 10 oz frozen whole green beans.

*Non seafood eaters, substitute salmon for chicken or steak.
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