Pecan-Crusted Salmon with a Creamy White Wine Sauce

1. 1

   Brush flesh side of each fillet with 1/2 Tbsp.

2. 2

   dressing; top with nuts.

3. 3

   Place, nut-side up, in parchment paper-lined full sheet pan (or in lined half-sheet pan for trial recipe).

4. 4

   Refrigerate until ready to use.

5. 5

   Beat cream cheese product and wine in saucepan with whisk until well blended.

6. 6

   Cook on medium-low heat until cream cheese is melted and mixture is well blended, stirring frequently.

7. 7

   Keep warm in a bain marie.

8. 8

   For each serving: Bake 1 fish fillet in 400 degrees F-standard oven 13 to 15 min.

9. 9

   or until fish flakes easily with fork.

10. 10

    Ladle 2 Tbsp.

11. 11

    (30 mL) sauce onto serving plate; top with 1 fish fillet and 1/2 Tbsp.

12. 12

    (7 mL) parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.