Salmon with Pecan Tarragon Crust

Total Time: 40 Minutes

[[ recipeID=recipe-8kpy5zb77, title=Salmon with Pecan Tarragon Crust ]]

Salmon with Pecan Tarragon Crust over Creamed Spinach

White wine and roasted pecans, this is one fish recipe you do not want to pass up!


Keywords: Featured, Fresh Pecan Pieces, Fish

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins





  • 1-2 lb Salmon fillets with skin
  • 2 cups pecan pieces, toasted
  • 1 tbsp minced fresh basil (or 1 tsp dried)
  • 6 tbsps minced fresh tarragon (or 2 tbsp dried)
  • 2 tbsps butter

Creamed Spinach

  • ½ cup Chopped red onion or shallot
  • Salt and pepper to taste
  • 10 ounces frozen spinach
  • 1 cup Heavy Cream
  • Splash white wine


  1. Use food processor to pulse toasted pecans, butter, basil, and tarragon – just until well-mixed and nuts are diced. Do NOT purée into a paste.
  2. Place salmon, skin side down on pan with aluminum foil; sprinkle with salt and pepper and press nut mixture into top of salmon.
  3. Roast at 350 F for 30 – 40 minutes depending on thickness, just until center of the filets are done.
  4. While fish is roasting, drain and squeeze spinach, then add to small saucepan with cream, splash of white wine, and chopped onion. Cook on medium low heat for about 8 – 10 minutes. Pulse mixture in food processor until puréed and set aside.
  5. Serve salmon hot from the oven atop the creamed spinach.
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