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Pecan Encrusted Salmon with Sweet Pepper Pesto

A recipe for salmon encrusted with pecans and topped with a sweet pepper pesto sauce and roasted jalapeno peppers. Extra jalapeno peppers for me, please. We served ours with rigatoni noodles to help scoop up the pesto. Yum.

Pecan Encrusted Salmon with Sweet Pepper Pesto

Pecan Encrusted Salmon with Sweet Pepper Pesto


  • Two 6 ounce salmon fillets
  • ¼ cup crushed pecans
  • ¼ cup panko bread crumbs
  • 1 tablespoon garlic powder
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 cup Roasted Sweet Pepper Pesto (see below)
  • 6 ounces rigatoni, prepared as desired
  • Shredded Parmesan cheese for serving
  • Chopped basil for serving
  • Roasted jalapeno peppers for serving

Cooking Directions

  1. Preheat oven to 350 degrees.
  2. Brush the salmon with olive oil. Get both sides.
  3. In a large flat mixing bowl, mix together the pecans, panko, garlic, basil, salt and pepper. Mix well.
  4. Dip the salmon into the mixture and coat both sides.
  5. Set the salmon onto a large baking dish and bake 12-15 minutes, or until the salmon is cooked through to your liking.
  6. While salmon is cooking, cook the rigatoni in boiling salted water as directed on the box. Al dente, baby!
  7. Drain the rigatoni then toss it with the Roasted Sweet Pepper Pesto in the pot.
  8. Serve into bowls then top with salmon.
  9. Further top with shredded Parmesan cheese, chopped basil and some roasted jalapeno peppers.

Roasted Sweet Pepper Pesto


  • 2 Italian Sweet Chili Peppers
  • 4 cloves garlic
  • ½ cup olive oil
  • ½ cup freshly grated Parmesan cheese
  • 10 large fresh basil leaves
  • ¼ cup pecans

Cooking Directions

  1. Heat oven to 425 degrees.
  2. Slice the sweet peppers in half and set them onto a lightly oiled baking sheet, skin sides up, along with the garlic cloves. If you’re using jalapeno peppers like I do for an additional garnish and delicious accompaniment, half them and add them in this stage.
  3. Roast about 20 minutes, or until the skins are nicely charred. Remove from heat and allow to cool, then peel off the pepper skins. Toss them into a food processor. Keep the jalapenos out if using them.
  4. Squeeze the garlic from their skins. Toss them into the food processor – discard the skins.
  5. While peppers are roasting in the oven, heat a small pan to medium heat and toss in the pecans. Dry roast them slightly, about 2 minutes, tossing here and there.
  6. Remove from heat and cool. Into the food processor.
  7. To the food processor, add the remaining ingredients and process until it is blended but nice and chunky.
  8. Serve!

This recipe is also posted at Chili Pepper Madness here -

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