Pecan Maple Salmon Bacon Wrapped Asparagus


  • 4 x 4 ounce salmon fillets

  • Salt & Pepper to taste

  • ½ cup pecans

  • 3 Tbsp. Maple Syrup

  • Sea salt and freshly ground white pepper

  • 1 Tbsp. apple cider vinegar

  • 1 tsp. smoked paprika

  • ½ tsp. chipotle pepper powder

  • ½ tsp. onion powder


  1. Place salmon fillets on a baking sheet and season with salt and black pepper.

  2. Combine pecans, maple syrup, vinegar, paprika, chipotle powder, and onion powder in a food processor; pulse until texture is crumbly.

  3. Spoon pecan mixture on top of each salmon fillet, coating the entire top surface. Refrigerate coated salmon, uncovered, for 2 to 3 hours.

  4. 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


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