Baked Salmon with Rosemary and Pecans
By akasha
Yield 2 servings
When it comes to healthy fish, salmon can’t be beat. Try preparing it this paleo way, topped with beautiful toasted pecans and fresh savory rosemary. Adding pesto sauce to the fish makes it even more flavorful. If you prefer salmon with a slightly crispier texture, try frying the skin for a minute or two before placing the fish in the oven.
Ingredients:
- 2 tablespoon(s) coconut oil
- 3/4 pound(s) salmon skin on
- 2 tablespoon(s) pecans chopped
- 1 tablespoon(s) rosemary, fresh chopped
- 1/4 teaspoon(s) sea salt (optional)
Method:
- Preheat oven to 350 F.
- Lightly grease a baking pan with coconut oil.
- Lay salmon in the pan skin side down.
- Sprinkle fish with pecans, rosemary, and sea salt (if desired).
- Bake for 12-15 minutes, or until salmon flakes lightly with a fork.
