Paleo Pecan-Maple Salmon

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

Step: 1

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

Step: 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.

Step: 3

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

Step: 4

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

Per Serving: 350 calories; protein 23.8g; carbohydrates 12.7g; fat 23g; cholesterol 66.1mg; sodium 106.7mg.

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