Pecan Crusted Salmon

Ingredients

• 1 pound salmon fillet or fillets, skin on (wild caught if possible)
• ¾ teaspoon kosher salt
• Fresh ground black pepper
• 1 ½ tablespoons Dijon mustard
• 1 ½ tablespoons honey or maple syrup
• ¼ cup finely chopped pecans
• 2 tablespoons Italian panko (or Italian breadcrumbs; gluten-free if desired)*
• 2 tablespoons grated Parmesan cheese

Instructions

1. Preheat the oven to 425 degrees Fahrenheit. 
2. Bring the salmon to room temperature and pat it dry. Season the salmon with the salt and pepper. In a small bowl, mix the Dijon mustard and honey, then brush it on to the fish in an even layer. 
3. In another small bowl, mix together the finely chopped pecans, Italian panko, and Parmesan cheese. Sprinkle the nut mixture on top of the fish.
4. Bake for 10 to 15 minutes until the salmon flakes with a fork; the internal temperature should be between 125 to 130 degrees Fahrenheit in the center. Serve immediately.