This recipe is not only easy but healthy and tasty! Paleo, gluten-free and dairy-free!
Original recipe yields 4 servings
- 4 (4 ounce) fillets salmon
- salt and ground black pepper to taste
- ½ cup pecans
- 3 tablespoons pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon chipotle pepper powder
- ½ teaspoon onion powder
Place salmon fillets on a baking sheet and season with salt and black pepper.
Combine pecans, maple syrup, vinegar, paprika, chipotle powder, and onion powder in a food processor; pulse until texture is crumbly. Spoon pecan mixture on top of each salmon fillet, coating the entire top surface. Refrigerate coated salmon, uncovered, for 2 to 3 hours.
Preheat oven to 425 degrees F (220 degrees C).
Bake salmon in the preheated oven until fish flakes easily with a fork, 12 to 14 minutes.
350 calories; protein 23.8g 48% DV; carbohydrates 12.7g 4% DV; fat 23g 35% DV; cholesterol 66.1mg 22% DV; sodium 106.7mg 4% DV.
By Health Nut