What’s for Dinner?

This recipe is simple, but it's also nutritious and tasty! Paleo, gluten-free, and dairy-free!

Pecan-Maple Salmon

4 (4 ounces) fillets of salmon

sea salt and fresh ground black pepper to taste

½ cup unroasted pecans

3 tablespoons pure maple syrup

1 tablespoon apple cider vinegar

1 teaspoon smoked paprika

½ teaspoon chipotle pepper powder

½ teaspoon onion powder

Step 1

Place salmon fillets on a baking sheet and season with salt and black pepper.

Step 2

In a food processor, combine pecans, maple syrup, vinegar, paprika, chipotle powder, and onion powder; pulse until the texture is crumbly. Spoon pecan mixture on top of each filet of salmon, covering the whole top surface. Refrigerate, uncovered, coated salmon for 2 to 3 hours.

Step 3

Preheat the oven to 425 degrees F (220 degrees C).

Step 4

Bake salmon in a preheated oven until fish flakes with a fork, 12 to 14 minutes.

Lastly, serve it with jasmine rice and steamed veggies.