Snag some yummy leftover cranberry sauce to whip up this sweet + savory salmon! This Cranberry Pecan Crusted Salmon makes a perfect post-Thanksgiving lunch or dinner!
Preheat oven to 400°F.
After removing the skin, plate the steamy salmon atop the fresh baby spinach as a salad, or gently wilt spinach in a skillet with a little butter and a pinch of salt. I typically go the salad route for salmon lunches and the wilted, cooked route with the spinach when serving salmon up for dinner. Choose your favorite method! Enjoy!
Use skin-on salmon for easy serving and simply remove just before plating by inserting a knife or a thin spatula between the salmon and the skin. This is my favorite method for keeping the fish from flaking into a mess and assuring easy transfer from oven to plate. You can use fresh from the market salmon or frozen salmon, defrosted in the refrigerator overnight.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Recipe by Peas and Crayons - Cranberry Pecan Crusted Salmon https://peasandcrayons.com/2014/12/cranberry-pecan-crusted-salmon.html