Pecan Oat Salmon! Salmon breaded in a pecan-oat-parsley mixture & sautéed in one pan. An easy dinner, ready in 20 minutes & packed with nutrients! Gluten Free + Low Calorie
I’m totally off my game this week. I usually do a good job of planning my week ahead of time, but vacation and too many birthday celebrations last week completely shut down my brain. I didn’t food shop or prep any food before we left for Mexico so I came home to a refrigerator of nothing but eggs and apples.
It doesn’t help that I’m worried about my second mammogram today. A few weeks ago, I went in for what should have been a standard screening and was called the next day to make an appointment for a different type of mammogram and ultrasound. Of course, they tell you nothing over the phone so you’re left clueless as to why. I’m the patient, but I can’t know what’s up. I guess this is my welcome to 40!
So, I’m a little stressed today and rightfully so because I’ve been through hell with my health. Luckily, I had a freezer stashed with fish, steam veggies and potatoes to make throw together meals this week because food is the last thing on my mind.
This Pecan Oat Salmon recipe is one I love because it’s simple and unexpectedly delicious! I love salmon on it’s own, but I eat it nearly every week so I wanted to give this staple food a new flare. The pecan-oat-parsley mixture gives the same a unique texture and the taste is unbeatable. EASY to make too! Only takes 20-minutes in a skillet and tastes like a gourmet meal. Paired mine with a spinach salad topped with sugar free cranberry sauce. So GOOD!
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Pecan Oat Salmon {Gluten Free, Low Calorie}
Ingredients
- 4 salmon fillets
- 2 tbsp extra virgin olive oil
- 4 tbsp minced garlic
- 1/2 cup raw pecans
- 1/2 cup Gluten Free Rolled Oats
- 4 tbsp dried parsley
- salt & pepper to taste
Instructions
- Heat a large skillet to medium heat with extra virgin olive oil with minced garlic.
- As the oil heats, prepare the crust for the salmon by pulsing the pecans, oats, salt, pepper and parsley together in a food processor. The ingredients should be broken down until the texture resembles crumbs.
- Transfer the mixture to a plate then dip each salmon into the mixture and immediately into the hot skillet with crusted side facing down. Bake 3-4 minutes then using a tongs, carefully flip the salmon and cook another 3-4 minutes covered or until desired.
- Serve immediately or store in the refrigerator up to 3 days.
Recipe Notes
I buy my health food staples from Thrive Market.
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What I Used For The Recipe
Many of you’ve asked me where I buy my fish. I buy mine from Sizzlefish for 3 years! I can’t tell you how much I love the company. I met the owner several years ago at a conference and he was so passionate about delivering quality fish to people. I’ve been hooked on them ever since! It’s made getting fish so much easier than going to the store and praying that it will be there because in Arizona it’s never a sure thing. Anyway, so if you’re looking to up your fish game check out Sizzlefish!
Oh my gosh I never thought about using oats as part of a topping for salmon I bet it’s a really nice texture!
You need to try it!
Yum, what a great recipe. I love nut-crusted fish and associate it with eating out at fancy restaurants. Thanks for sharing!
Much cheaper than a fancy restaurant!
Hope everything is ok! This sounds like an awesome way to mix things up.
Thanks Emily! Everything turned out fine yesterday and I was cleared.