Pine Nut-crusted Pacific Salmon

Yield: Makes 6 servings

Ingredients

• 1/2  cup  finely chopped pine nuts
• 3/4  teaspoon  salt, divided
• 1/2  teaspoon  white pepper, divided
• 6  (7-ounce) skinless salmon fillets
• Olive oil-flavored cooking spray
• 1  tablespoon  olive oil
• Wilted Escarole
• Basil Oil

Preparation

Combine pine nuts, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Sprinkle 1 tablespoon nut mixture over each fillet. Coat with cooking spray.

Heat olive oil in a large heavy skillet coated with cooking spray over medium-high heat. Place half of fillets, nut side down, in skillet. Cook 3 minutes or until nuts are lightly browned. Remove from skillet. Place salmon, nut side up, in a 15- x 10-inch jellyroll pan coated with cooking spray. Repeat with remaining fillets. Sprinkle fillets with remaining 1/4 teaspoon salt and 1/4 teaspoon white pepper. Bake at 400° for 11 minutes or until fish flakes with a fork. Serve over Wilted Escarole. Drizzle with Basil Oil.