Paleo Pecan-Maple Salmon

Baked salmon coated in a crunchy pecan-maple topping is a very tasty dinner that fits into a paleo, gluten-free, and dairy-free lifestyle.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 350 Calories

Ingredients

• salt and ground black pepper to taste
• 4 (4 ounce) fillets salmon
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 3 tablespoons pure maple syrup
• 0.5 teaspoon onion powder
• 0.5 cup pecans
• 0.5 teaspoon chipotle pepper powder

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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