Pecan-Crusted Salmon

Ingredients:

• 1 cup  pecans or walnuts
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons herbs de Provence (or Italian seasoning)
• 1/8 teaspoon paprika
• 3 1/2 tablespoons coconut oil or 1/4 cup unsalted butter
• 2 8-ounce salmon fillets
• lemon slices, optional

Directions:

1. Preheat the oven to 350 °F.   Place the pecans in the casserole dish and toast the pecans for 3 minutes; mix and toast for another 3-5 minutes or until the pecans smell toasty. Remove from the oven and turn the heat up to 400 °F.
2. While the pecans are cooling, place the salt, pepper, herbs de Provence, paprika, and coconut oil in a high-powered blender or a food processor. Once the pecans have cooled, add them and then pulse a few seconds or until the pecans are nicely ground. Don’t overprocess them.
3. Grease the casserole dish and place the salmon fillets in there. Divide the pecan mixture in half and pat evenly over the top of each fillet.
4. Bake for 14-20 minutes or until the topping has lightly browned and the fish flakes with a fork. Serve immediately with fresh lemon slices, if desired.