Pecan-Crusted Salmon with Brussels Sprouts
4 salmon fillets, skins removed
3 tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
1/2 bag of Unsalted Front Porch Pecans, finely chopped
1 lb. Brussels sprouts, halved
1/2 tsp. garlic poweder
1/2 tsp. Italian seasoning
1/2 bag of Unsalted Front Porch Pecans, whole
1 c. balsamic vinegar
3 tbsp. honey
Preheat oven to 400 degrees F. and lightly grease a large baking sheet pan. Place chopped pecans in a wide shallow dish.
Season salmon fillets with salt and pepper and brush top sides with about 2 teaspoons of olive oil.
Press salmon fillet top-side-down into the finely chopped pecans to coast.
Arrange Salmon fillets in the center of prepared baking sheet.
In a medium bowl, combine Brussels sprouts, remaining olive oil, garlic powder, Italian seasoning, pecan halves and salt and pepper to taste.
Toss to combine, then transfer to the sheet pan in a single layer, not touching the salmon.
Bake in preheated oven for 15 to 18 minutes until Brussels sprouts are fork-tender and salmon is cooked through.
While salmon is baking: in a medium sauce pan bring balsamic vinegar to a boil, continue to boil, stirring throughout, for about 10 minutes until liquid has reduced by more than half. Remove from heat, stir in honey, and allow to cool until ready to serve.
Drizzle over salmon and Brussels sprouts just before serving.