|A rich delicious dinner in less than 30 minutes!|
Ingredients: (serves 2):
2 4-6oz wild caught salmon filets
2tsp dijon mustard
1tbs organic butter, melted
1/4c chopped raw pecans
Squeeze of a lemon
Recipe for Sauteed Swiss Chard
1. Preheat oven 400F. Rinse and pat salmon filets dry. Place a piece of regular foil down on a baking sheet. Place the filets skin side down. Rub 1tsp dijon on top of each filet. Sprinkle with sea salt and squeeze a dash of lemon over both.
2. Mix melted butter and pecans in a small bowl. Take 1/2 of the pecan mixture and place it evenly on top of each fillet. Pour any extra butter over top.
3. Place in the oven and bake about 15 minutes or until done. Baking the fish skin side down without oil will allow it to stick, making the fillet come right off the skin with a spatula. Serve hot over a big scoop of swiss chard. Enjoy!
1 serving = 1 fillet
Sodium ~ 200mg