SHEET PAN PECAN-CRUSTED SALMON WITH BRUSSELS SPROUTS
EASY ENTERTAINING: Your guests will feel extraspecial when you serve them sheet pan pecan-crusted salmon with Brussels sprouts. Serve with orzo tossed with chopped fresh parsley, a spinach salad and baguettes. For dessert, ice cream soup is fun. Stir 1 pint slightly softened strawberry ice cream in a bowl until smooth and creamy. Pour 1/2 cup into each of 4 small bowls, top each with 1/4 cup any fresh fruit and serve.
Ingredients
1/3 cup finely chopped pecans
4 (4- to 6-ounce) salmon fillets, skins removed 1/2 teaspoon coarse salt, divided
1/4 teaspoon pepper, divided
3 tablespoons olive oil, divided
1 pound fresh Brussels sprouts, halved
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/2 cup pecan halves
1 cup balsamic vinegar
3 tablespoons honey
Servings: makes 4 servings
Preparation time: 20 minutes
Cooking time: 15 to 18 minutes
Heat oven to 400 degrees. Cover a large rimmed baking pan with nonstick foil. Place chopped pecans in a pie plate. Season fillets with half the salt and pepper and brush top with about 2 teaspoons oil. Press fillets, top side down, into the chopped pecans to coat. Arrange in center of baking sheet. In a medium bowl, combine Brussels sprouts, remaining oil, garlic powder, Italian seasoning, pecan halves and remaining salt and pepper. Toss to combine. Transfer to baking sheet, not touching salmon. Bake 15 to 18 minutes or until Brussels sprouts are fork-tender and salmon is cooked through. Meanwhile, in a medium saucepan, bring vinegar to a boil. Continue to boil, stirring continuously, about 10 minutes or until liquid has been reduced by half. Remove from heat, stir in honey and allow to cool until ready to serve. Drizzle over salmon and sprouts just before serving.
Per serving: 542 calories, 30 grams protein, 31 grams fat (50 percent calories from fat), 3.7 grams saturated fat, 40 grams carbohydrate, 53 milligrams cholesterol, 372 milligrams sodium, 7 grams fiber.
Carb count: 2.5
Photo illustration is representative of recipe