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Honey Pecan Crusted Salmon

Honey Pecan Crusted Salmon

Wave your hands in the in the air like you just don’t care if you gained 10 pounds over Thanksgiving weekend like I dddiiiiiidddd!!! Listen I know I’m not alone.

Well if you are anything like me you are now looking for recipes to lighten the load just to save up calories for the big holiday’s massive eating. That being said I’ve been searching my arsenal and decided to remake one of my favorites.

This is one of those recipes that you end surprised how delicious it is with only max 20 minutes of effort. And it’s light so it should help with your attach on the love handles.

Give this recipe a try and share your photos and don’t forget to tag @meikoandthedish and use hashtag #TeamGreedy #MeikoAndThedish.

Dig in,

5.0 from 1 reviews
Honey Pecan Crusted Salmon
Cook time
Total time
Recipe type: comfort Food
Cuisine: Amerian
Serves: 4 fillets
  • 4 (6 oz.) salmon fillets
  • 1½ pecans, chopped finely
  • 1½ tablespoons of pesto
  • 1½ tablespoons honey
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon sea salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon 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.
  2. Place salmon on prepared sheet. Use knife to remove salmon skin from the fillet. Pat the fish dry with a paper towel.
  3. In a bowl stir together pesto, honey and lemon juice. In a separate small bowl mix together the sea salt, black pepper and garlic powder.
  4. Season both sides of the salmon with seasoning mix. Then lightly brush one side of the salmon with the honey pesto mixture. Flip the fish over and heavily brush this side with the honey pesto mixture (this will help the nuts stick better).
  5. Sprinkle the top with the finely chopped pecans pressing gently to adhere.
  6. Roast salmon for 10 minutes.
  7. Sprinkle with additional lemon and honey before you serve.

Creamy Pea & Mint Soup

Creamy Pea & Mint Soup

Fresh Starts, Minty Deliciousness + Cranes in the Sky


Over the last two weeks I have been traveling like crazy. Minneapolis to Dallas to Austin to Raleigh to Atlanta and back to Dallas. Its been a whirlwind but the one thing that has kept me at peace is this new Solange album SEAT AT THE TABLE. This album makes my heart rejoice. I have literally had Cranes in the Sky on repeat every morning (at least 5x a day) since I got the album. It is like my soul’s anthem. I show all the way up for every single song and every single interlude. This album is a truth teller, thirst quencher, eye opener and if you haven’t checked out yet I highly recommend DEMAND that you get to it. BLOOP!


Let me rewind just a few seconds to discuss how that trip I just mentioned ended with me in Dallas instead of Minneapolis. That’s right, ya girl is a TEXAN. I finally took the leap and move out of the twin cities. Minneapolis has been an amazing place for growth and development. I am beyond grateful for what I learned about myself while living there and the amazing friendships that came out of it. Nevertheless, I felt it was time for a fresh start, new surroundings and new opportunities, which are opening up for me here in Dallas. I will discuss more about the move in my weekend video update so stay tuned.


Speaking of it being TIME for a fresh start, as soon as I got to my new city I received this cool watch from Jord Wood Watches. The watch is beautifully crafted of dark sandalwood with a beautiful mint finish. As soon as I saw it, it was in love at first sight and had to rock it right away. As a matter of fact, it inspired me to keep the “mint flavored” love going with my recipe for Creamy Pea and Mint soup.

I wanted something quick and since its fall nothing sounds more comforting to me than a big bowl of warm soup. This recipe is no exception packed with its creamy richness, smooth texture and subtle bright nodes from the mint.

The soup is delicious all on its own but you know I had to add a little flare so doctored it up a bit with fresh crema, scallions, extra mint and cornbread croutons…. YUM!!!!

Oooooh and don’t let me forget, I even asked my friends at Jord Wood Watches to hook y’all up too (you know I have to say YALL now since I’m a TEXAN – he he he). They are partnering with me to give #TeamGreedy a chance to win $20-$75 e-gift codes for their shop. The awesome part about it is that everyone who enters wins something!!!! Say whaaaaaa??!!!! As I like to say, there are losers in #TeamGreedy, we eats it all. LOL #Dopeness #InTimeForTheHolidays #EnterNow The contest will close November 20th at 11:59pm.

This post was sponsored by Jord Wood Watches

Creamy Pea & Mint Soup

Prep Time: 5 minutes

Cook Time: 16 minutes

Serving Size: 4

Creamy Pea & Mint Soup

Creamy Pea & Mint Soup - I find myself testing my skills with leftover ingredients in the refrigerator and pantry. Here's a great fall soup


  • 3 1/2 cups frozen peas
  • 3 cups of chicken or vegetable broth
  • 4 large shallots
  • 3 cloves of garlic
  • 2 tablespoons fresh lemon juice
  • ½ cup loosely packed mint leaves
  • ¼ cup heavy cream
  • ½ tablespoon salt
  • ¼ teaspoon pepper


  1. Heat olive oil in medium saucepan over medium heat. Add the shallots and garlic and cook, stirring frequently, until both are very soft, 6 to 8 minutes.
  2. Add in the chicken broth, peas, mint, lemon juice and salt and pepper. Bring to a boil then reduce the heat to medium low, and simmer for about 8 minutes or until the peas are tender. Add the soup and heavy cream to a blender and puree until smooth and taste. Season with additional salt and pepper if needed.
  3. Serve warm.


Optional toppings: Scallions, Peas, Crema, and Cornbread Croutons

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