Updated: Feb 18
Not only is this recipe simple, but it's also nutritious and tasty! Paleo, gluten-free, and dairy-free!
4 (4 ounce) fillets 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
Place salmon fillets on a baking sheet and season with salt and black pepper.
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.
Preheat oven to 425 degrees F (220 degrees C).
Bake salmon in a preheated oven until fish flakes with a fork, 12 to 14 minutes.
Lastly, serve it with jasmine rice and steam veggies.