This recipe comes from Epicurious.com. I made some changes to the sauce, increased the spinach, reduces the cream, used creme Fraiche instead of whipping cream – this is a great little dish!
6 oz spinach
1/2 c dry white wine
1 1/2 teaspoons minced shallots
1/2 c cream fraiche
Juice of 1 lime
ground white pepper
1/2 c pecans
1 1/2 tsp chopped fresh tarragon
1 1/2 tsp chopped fresh basil
1 TBSP butter, room temperature
4 6-ounce salmon fillets
Preheat oven to 425.
Combine spinach, wine, creme fraiche, lime juice and shallots in 12 inch skillet. Stir over medium heat until spinach wilts, about 5 minutes. Transfer sauce to blender. Purée until smooth. Return sauce to same saucepan. Season
with ground white pepper and salt.
Finely grind pecans, tarragon and basil in processor. Blend in butter. Season with salt and pepper.
Oil large baking sheet. Arrange salmon on prepared sheet. Sprinkle lightly with salt and pepper. Spoon equal amount of nut mixture over top of each fillet.
Bake salmon until cooked through, about 20 minutes.
Meanwhile, bring sauce to simmer.
Using spatula, transfer salmon to plates. Spoon sauce around fish.