Don’t you love when you remember an old favorite recipe when you are tired of eating the same things, over and over? I don’t know why this recipe has fallen out of my regular meal calendar rotation but it really is the perfect easy, DELICIOUS and somewhat healthy dinner.

I first saw this recipe years ago, shared by Jen Hatmaker on facebook and it will win over the most non-fish loving person (i.e. my husband) and they just might even go back for seconds 😉

Honey Mustard Pecan Crusted Salmon

Ingredients

• Salmon size of choice. I usually use a 1 lb filet.

• 3 Tbsp melted butter (I used a vegan butter substitute and it worked just fine)

• 1 1/2 Tbsp mustard

• 1 1/3 Tbsp dijon mustard (I used whole grain)

• 3 Tbsp honey

• 1/4 C breadcrumbs (panko is best but regular is fine, too)

• 1/4 C chopped pecans

• 1/4 C finely chopped flat leaf Italian parsley

Directions

• Preheat oven to 400 degrees

• mix butter, mustards and honey in a small bowl until well combined. Place in the fridge for 10 min or so to allow the mixture to firm up.

• Combine dry ingredients (breadcrumbs, pecans and parsley) into a bowl

• Rinse and pat dry your salmon and season with freshly cracked salt and pepper

• Generously spread the honey mustard mixture onto the salmon until its fully coated. you may have some leftover spread depending on the size of your salmon and thats fine.

• Sprinkle the breadcrumb mixture on top untilI fully coated.

• Bake for 20 min or until fully cooked. I like to chop up some veggies (broccoli, zucchini, etc) or asparagus on the same pan for an easy sheet pan dinner.

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