Paleo Pecan-Maple Salmon

Ingredients

• 4 (4 ounce) fillets salmon
• Salt and ground black pepper to taste
• 1/2 cup pecans
• 3 tablespoons pure maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon chipotle pepper powder
• 1/2 teaspoon onion powder

Directions

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.