About a year and a half ago, my husband and I found a salmon recipe that we really liked, but it was a lot of work to create.
So, as you know based on the concept of IBSTakesGuts, I decided to create a similar, easier version for the people who don’t have two hours to cook on a weeknight.
My pecan maple dijon salmon is that recipe! The prep work only takes a couple minutes and the baking is just a few more, so we love it for a simple dinner with restaurant-worthy taste. Please note that this recipe feeds two people (plan accordingly if you need more!), and it does have a few ingredients with daily FODMAP limits (pecans and maple syrup and Dijon mustard in the dressing) so don’t overdo.
Utensils/appliances you’ll need:
- A cutting board and knife
- A nonstick baking sheet (or baking sheet sprayed with nonstick cooking spray)
- Measuring spoons
- A basting brush
Ingredients you’ll need:
- 10-15 pecan halves
- Two-three salmon fillets (We use this kind from our local Sam’s Club.)
- Two tablespoons Fody Food Co. Maple Dijon dressing
- Preheat the oven to 375 degrees.
- While the oven is preheating, cut or break your pecan halves into small pieces.
- Place the salmon fillets on the baking sheet and spread even portions of the Maple Dijon dressing across the salmon fillets with the basting brush.
- Sprinkle pecan pieces evenly across the top of the salmon fillets.
- Place the salmon in the oven to bake for 15-18 minutes, until the salmon flakes easily and turns from bright red to pink/opaque.