Food Lion Kitchen: Cranberry Pecan Salmon

Cranberry Pecan Crusted Salmon

4 Salmon Filets

Salt and Pepper to taste

2 Tablespoons Dijon Mustard

1 Cup Whole Berry Cranberry Sauce

¼ Cup Pecans

1 Teaspoon Freshly Grated Ginger

Fresh Mint Leaves, chopped

Season the salmon with salt and pepper. Spread the filets with the mustard.

Mix together the cranberry sauce, pecans, ginger, and mint. Spoon over top of the salmon.

Bake in a preheated 400 degree oven for 12 to 15 minutes, until salmon is just cooked through.

Serve with roasted potatoes or brown rice pilaf and sautéed spinach, kale, or Brussels sprouts.