Roasted Pecan and Herb-Crusted Salmon Recipe

Name: Roasted Pecan and Herb-Crusted Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small fennel bulb, cored and thinly sliced; 2 plum tomatoes, cored and cut in half lengthwise; 1/2 cup julienned yellow bell pepper; 1/2 cup julienned green bell pepper; 1/2 cup sliced red onion; 2 tablespoons olive oil; 1/2 teaspoon kosher salt; 1/8 teaspoon garlic powder; 1/8 teaspoon freshly ground black pepper; 2 tablespoons chopped fennel fronds (all stems or stalks removed); 2 tablespoons chopped fresh basil leaves; 1 1/2 tablespoons Dijon mustard; 1/2 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 4 (8-ounce) boneless, skinless salmon fillets; 2 ounces dry vermouth or white wine; 2 tablespoons fresh lemon juice; 2 tablespoons unsalted butter, melted; 1/2 cup coarsely chopped pecans

Servings: persons

1 small fennel bulb, cored and thinly sliced
2 plum tomatoes, cored and cut in half lengthwise
1/2 cup julienned yellow bell pepper
1/2 cup julienned green bell pepper
1/2 cup sliced red onion
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/8 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped fennel fronds (all stems or stalks removed)
2 tablespoons chopped fresh basil leaves
1 1/2 tablespoons Dijon mustard
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 (8-ounce) boneless, skinless salmon fillets
2 ounces dry vermouth or white wine
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, melted
1/2 cup coarsely chopped pecans

1
Preheat oven to 400 degrees F.
2
To make the vegetable mixture: Combine all of the ingredients in shallow roasting pan and toss to mix.
3
Spread the mixture out to form a bed for the salmon.
4
To make the salmon: In a small bowl, mix the fronds, basil, mustard, salt, and pepper.
5
Rub each salmon fillet with the mixture and arrange them over the top of the vegetables.
6
Drizzle the fillets with the vermouth and lemon juice.
7
Combine the melted butter and pecans in a small bowl, and top each fillet with the mixture.
8
Roast the salmon until just cooked thorough and the vegetables are tender, about 15 to 17 minutes.
9
Serve immediately.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 small fennel bulb, cored and thinly sliced, 2 plum tomatoes, cored and cut in half lengthwise, 1/2 cup julienned yellow bell pepper, 1/2 cup julienned green bell pepper, and more.

Yes, Roasted Pecan and Herb-Crusted Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Pecan and Herb-Crusted Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions