Angie’s Recipe of the Day : Baked Salmon With Pecans and Rosemary
- coconut oil
- 3/4 lb salmon fillet, skin on
- 2 Tbs pecans, chopped
- 1 Tbs rosemary, chopped
- 1/4 tsp sea salt (optional)
- 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.