Paleo Pecan-Maple Salmon recipe

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Ingredients

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

Nutrition Info

350.2 calories
carbohydrate: 12.7 g
cholesterol: 66.1 mg
fat: 23 g
fiber: 1.7 g
protein: 23.8 g
saturatedFat: 3.4 g
servingSize: -
sodium: 106.7 mg
sugar: 9.7 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

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

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

Recipe Yield

4 servings

Recipe Note

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

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