Rating: 4.5 stars
104 Ratings
  • 5 star values: 73
  • 4 star values: 17
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 0

This recipe is not only easy but healthy and tasty! Paleo, gluten-free and dairy-free!

Recipe Summary

prep:
15 mins
cook:
12 mins
additional:
2 hrs
total:
2 hrs 27 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

350 calories; protein 23.8g; carbohydrates 12.7g; fat 23g; cholesterol 66.1mg; sodium 106.7mg. Full Nutrition
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