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
12 mins
Total Time
27 mins
Calories
350 Calories
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.