This recipe is not only easy but healthy and tasty! Paleo, gluten-free and dairy-free!
4 (4 ounce) fillets salmon 1 tablespoon apple cider vinegar
salt and ground black pepper to taste 1 teaspoon smoked paprika
1/2 cup pecans 1/2 teaspoon chipotle pepper powder
3 tablespoons pure maple syrup 1/2 teaspoon onion powder
- Place salmon fillets on a baking sheet and season with salt and black pepper.
- 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.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake salmon in the preheated oven until fish flakes easily with a fork, 12 to 14 minutes.
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.