Baked Salmon with Rosemary and Pecans

When it comes to healthy fish, salmon can’t be beat. Rich in anti-inflammatory omega-3 fatty acids, eating salmon regularly helps you achieve the recommended 1:1 ratio of omega-3 to omega 6 fatty acids. Topped with piney-flavored rosemary and crunchy pecans, the whole dish bakes up into a treasure of marine goodness.

Try adding our Paleo Pesto Sauce or Vegan Pesto to your salmon to impart even more flavor and if you prefer your fish with a slightly crispier texture, try frying the skin for a minute or two before placing the salmon in the oven.

If you liked this recipe, check out our delicious Chipotle Lime Salmon and Waikiki Salmon recipes.  You can find even more FREE Paleo fish and seafood recipes in our PaleoPlan Recipe Center.

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Baked Salmon with Rosemary and Pecans

Servings 2

Total Time: 25 minutes

Prep Time: 5 minutes

Cook Time: 20 minutes

Nutrition Information

calories 239

carbohydrate 1g

protein 20g

fat 18g

Ingredients

  • 2 tablespoon(s) coconut oil
  • 3/4 pound(s) salmon skin on
  • 2 tablespoon(s) pecans chopped
  • 1 tablespoon(s) rosemary, fresh chopped
  • 1/4 teaspoon(s) sea salt (optional)

Instructions

  1. Preheat oven to 350 F.
  2. Lightly grease a baking pan with coconut oil.
  3. Lay salmon in the pan skin side down.
  4. Sprinkle fish with pecans, rosemary, and sea salt (if desired).
  5. Bake for 12-15 minutes, or until salmon flakes lightly with a fork.

Comments

  1. This is a quick, easy, and delicious way to cook salmon. Just make sure you don’t overcook it, which is easy to do with fish. Very flavorful, especially if you add the cream pesto sauce on top. Definitely will be repeating this one! Yum!

  2. This looks good. However, the recipe name says grilled salmon, but the actual directions are for baking! :) I’m coming up with grilling recipes for a cooking class and was looking specifically for grilled foods, which is why I mention it.

  3. This is fantastic. Salmon came out flaky and moist, pecans were a nice added crunch, though I may toast them first next time. Thanks to Taryn M. for suggesting the pesto on top – that was excellent! Will definitely make this one again soon.

  4. This was good. I fried the skin for a couple of minutes before baking to make it a bit crispier. The pecans were beautiful as well.

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