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Cashew Crusted Salmon with Pesto and Honey
Prep time
Total time
Recipe type: Entrees
Serves: 4 servings
  • 1 salmon fillet, 1½ pounds
  • 1½ cups of cashews
  • 1½ tablespoons of pesto
  • 1½ tablespoons honey
  • ⅛ of a sliced lemon
  • 1 teaspoon olive oil
  • ¼ teaspoon grated lemon rind
  • salt, pepper, garlic powder
  • cooking spray
  1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil; lightly spray foil with cook spray; set aside. In a food processor, combine cashews, lemon rind, and some salt, pepper and garlic powder. Pulse until coarse crumbs form
  2. Place salmon on prepared sheet and pat dry with a paper towel. Rub lemon slice against the meat of the salmon on each side. Lightly brush olive oil on the side that is facing down. Season each side with salt, pepper, and garlic powder.
  3. In a separate bowl mix together pesto sauce and honey. Spread top of fillet with pesto and honey mixture; then top with crumb mixture, pressing gently to adhere. Roast salmon for 15 minutes.
  4. Sprinkle with additional lemon and honey before you serve.