This is one of my favorite go to recipes because not only is bursting with roasted buttery pecans, fresh herbs, and a mellow mustard sauce it’s easy, fast, gluten free and extremely low carb. I hope you like it too!Print
Pecan Crusted Salmon over Mustard Sauce Recipe
This is a very low carb recipe because I’ve omitted the breadcrumbs. If you want to add breadcrumbs to the topping, just reduce the amount of pecans in equal measure. Enjoy! | www.lakesidetable.com
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Oven
- Cuisine: American
- 4 (6 oz) salmon filets
- 1 cup finely chopped pecans
- 2 tablespoons dried Italian herb
- 1/3 cup minced fresh herbs (parsley, thyme, oregano)
- 1 teaspoon salt
- juice of 1/2 a lemon
- 3 tablespoon melted butter
- Mustard Sauce
- 1/4 cup mustard
- 2/3 cup sour cream
- 1/2 teaspoon dried mustard
- 1 teaspoon salt
- Preheat the oven to 425º
- Mix all the topping ingredients together. It should be slightly moist, like wet sand.
- Place the salmon on a cookie sheet, skin side down. Next put equal amounts of the pecan mixture over the entire top of the salmon. Place a lemon wheel on top (optional).
- Put the salmon in the oven, turn the temperature down to 350º. Bake for 30-40 minutes depending on the thickness of the fish.*
- To make the mustard sauce, mix together the sour cream, mustard, salt, and dried mustard. Set aside until the salmon is done.
- Putting it all together: put a generous dollop of mustard sauce on your plate and place the salmon on top.
* Baking time: a good rule of thumb when baking fish is 15 minutes per 1/2 inch at the thickest part.
Variation: try adding a teaspoon of mustard seeds to the sauce! I love their texture and they add a little more punch to the creaminess of the sauce.