Pine Nut-crusted Pacific Salmon

Name: Pine Nut-crusted Pacific Salmon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Basil Oil; 6 servings Wilted Escarole; 1 Tbsp olive oil; 118 milliliters finely chopped pine nuts; 1 kilograms skinless salmon fillets; 1 teaspoons salt, divided; 1 teaspoons white pepper, divided

Pine Nut-crusted Pacific Salmon is a gluten free, dairy free, fodmap friendly, and whole 30 recipe with 6 servings. This main course has 503 calories, 41g of protein, and 37g of fat per serving. This recipe covers 33% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have pepper, wilted escarole, olive oil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Combine pine nuts, 1/2 teaspoon salt, and 1/4 teaspoon white pepper.

Ingredients you will need

White Pepper

Pine Nuts

Salt

Sprinkle 1 tablespoon nut mixture over each fillet. Coat with cooking spray.

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Cooking Spray

Heat olive oil in a large heavy skillet coated with cooking spray over medium-high heat.

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Cooking Spray

Olive Oil

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Frying Pan

Place half of fillets, nut side down, in skillet. Cook 3 minutes or until nuts are lightly browned.

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Nuts

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Frying Pan

Remove from skillet.

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Frying Pan

Place salmon, nut side up, in a 15- x 10-inch jellyroll pan coated with cooking spray. Repeat with remaining fillets.

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Cooking Spray

Salmon

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Frying Pan

Sprinkle fillets with remaining 1/4 teaspoon salt and 1/4 teaspoon white pepper.

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White Pepper

Salt

Bake at 400 for 11 minutes or until fish flakes with a fork.

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Fish

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Oven

Serve over Wilted Escarole.

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Escarole

Drizzle with Basil Oil.

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Basil Oil

Equipment

Frying Pan

Oven

Ingredients

Servings:

6servings

Basil Oil 6servings

Wilted Escarole 1Tbsp

olive oil 118milliliters

finely chopped pine nuts 1kilograms

skinless salmon fillets 1teaspoons

salt, divided 1teaspoons

white pepper, divided

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Trentadue La Storia Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 20 dollars per bottle.