Looking for a quick and easy dinner idea? Salmon is a great source of lean protein and filled with omega-3 fatty acids which have been shown to reduce inflammation and lower your blood pressure. Salmon is also a good source of potassium and vitamin B12, plus research shows it reduces the risk of cardiovascular disease. In this recipe, I topped my salmon filet with a maple mustard glaze and then coated the fish with chopped pecans. The combination of the glaze and crunchy nuts will convince even a non-salmon eater!
- 4 (6 ounce) salmon fillets
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2-3 tablespoons pure maple syrup
- 1-2 tablespoons extra-virgin olive oil
- 2 tablespoon Dijon mustard or a course grain mustard
- 1/2 cup chopped pecans
- Pre-heat the oven to 400 degrees F. Cover a rimmed baking sheet with parchment or aluminum foil. Drizzle a bit of olive oil on the parchment/foil and place the salmon skin side down. Season the salmon with salt and pepper.
- In a small bowl, whisk together the maple syrup, olive oil and mustard. Sprinkle the mixture over the salmon filet. Coat the salmon with the chopped pecans, pressing to make sure it adheres to the fish. Bake the salmon for about 20-25 minutes or until almost cooked through and the nuts are lightly browned. The rule of thumb for fish is 10 minutes per inch of thickness. If the nuts start to burn, cover the salmon with a piece of foil.