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My friend, Poppy, made this delicious Salmon dinner for us when we got home from spring break! What a good friend! It was absolutely wonderful and a huge hit in our house. She shared the recipe with me and I omitted the breadcrumbs to make it Paleo and Keto friendly. Honestly, you won’t even miss the breadcrumbs. I love having a new salmon recipe to rotate in.


Salmon is my most favorite fish. I love it not only for the taste but for the many health benefits. It is an excellent source of protein and fat and contains Omega 3’s, which help decrease inflammation and reduce blood pressure. Salmon is also high in potassium and selenium and may even protect brain health. All these great benefits and it is super versatile, too!


Pecan Crusted Salmon (Paleo and Gluten Free!)

6 pieces of salmon, 6 oz. each
2 eggs
1 1/2 cup pecans (crushed into fine pieces)
1 tsp. Salt, 1 tsp.pepper

Preheat oven to 375 degrees. Beat eggs on a shallow plate.  Place pecans, salt and pepper on another plate.
Dip each piece of salon in the egg mixture, then press it into the pecan mixture ( pecans need to be fine or crust will not stay), coating the top and sides well. Repeat with each piece. Heat a large oven proof skillet over medium heat. Add olive oil and once hot, reduce heat to low and add salmon, skin side up, so pecan crusted side is in the oil. Cook on low heat for 3-5 minutes or until brown. Turn each piece of salmon over and place the entire skillet in the oven.  Bake at for an additional 10-12 minutes or until fish cooked through to desired temperature and crust gets brown. Serve with a salad or vegetables!