Apricot Pecan Crusted Salmon | CelebrateMORE.com

Apricot Pecan Crusted Salmon

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 Servings

Apricot Pecan Crusted Salmon


  • Nonstick cooking spray
  • 1 lb. Baby Potatoes
  • 2 Tbsp. Food Club Unsalted Butter, melted
  • 2 tsp. Minced Garlic
  • ½ tsp. Kosher Salt
  • ½ tsp. Ground Black Pepper
  • 1 lb. Asparagus, trimmed
  • ¼ C. Food Club Apricot Preserves
  • 2 Tbsp. Less-Sodium Soy Sauce
  • 4 Salmon Fillets (about 5 ounces each)
  • ½ C. Chopped Pecans


  1. Preheat oven to 425°; spray rimmed baking pan with cooking spray. In large bowl, toss potatoes, 1 tablespoon butter, 1½ teaspoons garlic and ¼ teaspoon each salt and pepper; spread potatoes on prepared pan and roast 15 minutes.
  2. In medium bowl, toss asparagus and remaining 1 tablespoon butter, ½ teaspoon garlic, and ¼ teaspoon each salt and pepper.
  3. In small bowl, whisk preserves and soy sauce. Makes about 1/3 cup.
  4. Push potato mixture to 1 side of pan; place asparagus mixture in center of pan. Place salmon on pan next to asparagus; brush with preserves mixture and gently press pecans onto salmon. Roast salmon and vegetables 15 minutes or until internal temperature of salmon reaches 145°, potatoes are tender, and asparagus is tender-crisp. Makes about 5 cups vegetables.


Approximate nutritional values per serving (1 salmon fillet, about 1¼ cups vegetables): 523 Calories, 26g Fat (6g Saturated), 105mg Cholesterol, 647mg Sodium, 36g Carbohydrates, 4g Fiber, 10 Sugars, 37g Protein