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1\/2 cup finely chopped pine nuts <\/span><\/p>\n 3\/4 teaspoon salt, divided <\/span><\/p>\n 1\/2 teaspoon white pepper, divided <\/span><\/p>\n 6 (7-ounce) skinless salmon fillets <\/span><\/p>\n Olive oil-flavored cooking spray <\/span><\/p>\n 1 tablespoon olive oil <\/span><\/p>\n Wilted Escarole <\/span><\/p>\n Basil Oil <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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\u00c2\u00b0 for 11 minutes or until fish flakes with a fork. Serve over Wilted Escarole. Drizzle with Basil Oil.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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 \u00c2\u00a0 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…<\/p>\n