Salmon with a crispy pecan crust

Salmon with crispy pecan crust

This is soooo good. Really. Dang good. We ate it for din today. And I already feel I have to share this recipe gem with you. Ya. And it’s super healthy. Nuts and salmon provide good-for-you (and your ass. And your skin. And your ‘looking dang good’ overall glow) fats and the bucket loads of veggies…. Well. eh. No explanation needed why veggies are healthy-ass! At least, I sure hope not I need to explain. I mean: Eat your greens babes!

I combined two recipes in one and the overall result was delish! ESP since I made it up all by myself.

Kind of.

A little bragging never hurt anyone, right?

So, whenever you’re ready, I’m ready to spill. Be prepared to have your taste buds dazzled:

You’ll need (serves two, about 500 kcal pp)

  • 300g of salmon fillet
  • 1/2 tbsp Dijon mustard
  • 1/2 tbsp of coconut oil
  • 1/2 tbsp of agave syrup (or honey)
  • 10g quaker oats (my healthy swap for bread crumbs. Works just as good!)
  • 10g pecans
  • parsley
  • Pink himalayan sea salt and pepper
  • half a lemon, squeezed (and some lemon zest)
  • one zucchini
  • one leek
  • 2 tbsp of olive oil


Pre-heat your oven to 200°C. Cover an oven tray with a baking sheet.

Cut your leek into 10cm pieces and spread on an oven tray. Do the same thing to the zucchini and also spread on the tray. Now top with some olive oil, himalayan pink salt and pepper. Drizzle lemon juice on top and sprinkle some lemon zest on the veggies. Pop in the oven for about 20 minutes.

Meanwhile prepare your salmon. Mingle the mustard, coconut oil and agave syrup in a bowl. In an other bowl you mingle the quaker oats, pecans (chopped) and parsley.

Add salt and pepper to the salmon. Coat the fillet with the mustard-agave mix and add the quaker-pecan mix on top. It will stick to the sauce mix. Now put the salmon on top of your veggies (uhu. Throw it right on there) and leave in the oven for another 15 minutes (if you have a thick salmon fillet, you might want to go for 20 minutes) together with the veggies.

Now serve and eat and enjoy every single bite. you’ll want more. Trust you me!


Kind of.

Bon appetit!

xo, Kirsten

*The BF ate it with sweet potato. Though I think a small portion of brown rice or rice noodles would make a great side dish too.


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