Quick and Easy Low-Carb Pecan-Crusted Dijon Salmon
Tender salmon fillets get a tangy Dijon coating and crunchy pecan crust for a fast, low-carb dinner with plenty of texture.
Prep 10 min · Cook 10 min · Total 50 min · Makes 2 servings
Ingredients
- 2 salmon filets, about 8 oz. each
- Fish rub, for seasoning salmon
- 3 T finely chopped pecans, preferably not salted
- 1 T Dijon mustard
- 1 tsp. mayo
Directions
- If the salmon is frozen, defrost it overnight in the refrigerator. At least 30 minutes before cooking, pull it from the fridge, set it on a small roasting pan coated with nonstick spray or olive oil, and let it lose its chill. Add fish rub now, if you’re using it.
- Heat the oven or toaster oven to 425F/220C. Use a chef’s knife to chop the pecans finely.
- In a small bowl, stir the Dijon mustard and mayo together. With a rubber scraper, coat the top of the salmon evenly with the mixture, covering the surface all the way across.
- Scatter the chopped pecans over the salmon, gently pressing so they adhere. If it’s easier, move each fillet to a cutting board for the pecan coating, then return the covered fish to the roasting pan.
- Roast for 10-12 minutes, just until the salmon is only slightly firm when you press it with your finger. Don’t let it go too long, since it will keep cooking a bit after it comes out of the oven. Serve hot.