• 4 Salmon fillets, about 6 oz. each
  • 3 Tbsp. extra virgin olive oil
  • 3 Tbsp. dijon mustard
  • 6 Tbsp. chopped pecans


  • 1/2 cup heavy cream*
  • 1 Tbsp. Dijon Mustard
  • 1 Tbsp. drained capers, rinsed
  • 2 Tbsp. finely chopped parsley
  • Fine sea salt and pepper to taste


  1. Preheat oven to 400
  2. Line a shallow baking pan with foil and lay salmon fillets on it, skin side down, at least 1 in. apart
  3. Blend the olive oil and mustard together and spread 1/4 on top of each portion
  4. Top with chopped nuts and bake through, about 10 minutes
  5. While salmon bakes, whip the cream until it starts to stiffen, then whip in the mustard. Stir in capers and parsley. Season to taste with salt and pepper.
  6. Transfer salmon to plates and garnish with a dollop of the sauce

*Note: Remember if you are dairy sensitive you may be able to tolerate the heavy cream since it is primarily fat. You can always use an alternative milk but the sauce will be much thinner; You may need to experiment.

Shared by Deb D. in State College