Gluten Free Pecan Crusted Salmon with Asparagus and Potatoes

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Gluten Free Pecan Crusted Salmon with Asparagus and Potatoes Recipe

This gluten-free dish features tender roasted asparagus and baby potatoes alongside juicy salmon fillets coated in a flavorful pecan crust.

Ingredients

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 eggs, beaten
• 1/4 tsp black pepper
• 4 fillets of salmon, 6 oz
• 1 lb asparagus, trimmed
• 1 tbsp honey
• 1 lb baby potatoes, halved
• 1/2 cup gluten-free all-purpose flour
• 1 cup finely chopped pecans
• 2 tbsp olive oil
• 1/2 tsp salt

Time Needed

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Instructions

• Preheat the oven to 400°F.
• In a shallow dish, combine pecans, gluten-free flour, garlic powder, onion powder, salt, and pepper.
• Each salmon fillet should be dipped into beaten eggs, then coated with the pecan mixture, pressing the pecans into the salmon to adhere.
• Line a baking sheet with parchment paper and place the salmon fillets on it.
• On a separate baking sheet lined with parchment paper, toss the asparagus and potatoes with the olive oil and honey.
• Bake for 20-25 minutes, or until the salmon is cooked through and the asparagus and potatoes are tender, on both baking sheets.

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