Pecan-Crusted Baked Salmon with Lemon-Dill Aioli

4.5
(2)
2 Reviews
2 Photos

A deliciously unexpected combination of creamy and crunchy atop flaky baked salmon.

Submitted by Dishing It
Published on February 19, 2019
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
4
Yield:
4 servings
Jump to Nutrition Facts

Ingredients

  • 1 pound salmon fillets

  • salt and ground black pepper to taste

  • ½ cup mayonnaise

  • 1 teaspoon minced garlic

  • 1 teaspoon chopped fresh dill

  • ½ medium lemon, juiced

  • ½ cup pecans

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Cut salmon into smaller, equal-sized portions if needed. Pat dry. Season with salt and pepper.

  3. Mix mayonnaise, garlic, dill, and lemon juice together in a bowl. Season with salt.

  4. Place the pecans in a food processor. Pulse for 1 second and check the size of the pieces. You want it to be not quite powdery, but still with some larger chunks. Continue to pulse in 1-second bursts until desired consistency is achieved.

  5. Place the salmon on a baking sheet. Layer the top of the salmon with aioli, then with pecans, until completely covered.

  6. Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

Cook's Note:

Baking time will depend on the size of your salmon, so make sure to keep a close eye!

Nutrition Facts (per serving)

486 Calories
44g Fat
5g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 486
% Daily Value *
Total Fat 44g 56%
Saturated Fat 6g 32%
Cholesterol 66mg 22%
Sodium 211mg 9%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 7%
Total Sugars 1g
Protein 21g 43%
Vitamin C 13mg 15%
Calcium 35mg 3%
Iron 1mg 4%
Potassium 426mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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