Pecan Crusted Salmon
Ingredients
- 3 cups sliced yellow squash
- 3 cups sliced zucchini
- 1 red bell pepper, chopped
- 4 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1/8 teaspoon garlic powder
- 4 (4- to 6-ounce) salmon fillets, skinless
- ½ cup chopped pecans
- ¼ cup Dijon mustard
- 2 tablespoons honey
- 1 tablespoon lemon juice
Directions
- Preheat oven to 400 degrees. Place squash, zucchini and red pepper in a 3-quart temp-tations® baking dish.
- In a mixing bowl, combine olive oil, salt, pepper and garlic powder. Pour half of the mixture over vegetables in dish and toss to coat evenly.
- Place salmon fillets over vegetables in baking dish and top each with an equal amount of chopped pecans.
- Add Dijon mustard, honey and lemon juice to the remaining olive oil mixture in mixing bowl and mix to combine. Pour mixture over the pecan topped salmon fillets. Bake 15-20 minutes, until salmon is flaky and vegetables are tender.
Makes 4 servings.
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