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Pecan Crusted Salmon

Hey guys! Here’s a wonderful recipe I’ve meal prepped for Matt and I the past couple weeks, and we absolutely love it. You can adjust ingredients as needed to fit macros, but it’s so quick and easy you have to give it a try! Salmon is such a healthy option and something that’s great to regularly include in your diet. It’s rich in Omega 3 fatty acids, a great source of healthy protein, potassium, selenium, and antioxidants, as well as high in vitamins. You can’t go wrong!

Serves: 4


24 oz. Wild caught salmon filets
4 T. butter
4 T. horseradish mustard
½ c. parmesan cheese
2 oz. crushed pecans
1 T. dried parsley
1 T. dried chives
Salt and pepper to taste
2 c. couscous or quinoa
8 cups fresh spinach

Pre heat oven to 400 degrees. Place salmon filets in a lightly greased baking dish. Melt the butter and combine with horseradish mustard, then coat the salmon with the mix. Sprinkle the parmesan cheese across the filets and then season with parsley, chives, and salt and pepper to taste. Top with the chopped pecans. Place in the oven and bake until the salmon flakes with a fork, and the pecans and Parmesan are toasted and browned, around 30 minutes. (Give or take. Make sure everything is toasted and bubbly!)

To serve, put two cups of fresh spinach on a plate and top with ½ c. couscous or quinoa, then top with 6 oz. of salmon and drizzle with some of the extra butter from the pan. I usually add another serving of vegetables on the side like cherry tomatoes, as well as a serving of fruit to round out the meal. Enjoy!

By Jess Tull, NASM CPT & CES

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