Lightly seasoned with honey, mustard and pecans, this salmon recipe is a fast-fix meal that deliver delicious high quality protein.

1/4 cup butter
3 tablespoons Dijon mustard
1-1/2 tablespoons honey
1/4 cup bread crumbs
1/4 cup pecans
4 teaspoons Italian (flat-leaf) parsley
4 6-ounce salmon fillet
Pepper, freshly cracked and ground
Lemon wedges
2 – 3 sprigs parsley, optional garnish

Preheat oven to 450°. Lightly grease a baking sheet.

Prepare the topping:
Melt the butter and stir together with mustard and honey in a small bowl. Mince the parsley and finely chop the pecans. In a small bowl, stir together parsley, pecans and breadcrumbs.

Assemble and cook:
Dust the salmon pieces with salt and pepper; place the salmon in the prepared baking sheet. Generously brush the salmon with the honey-mustard glaze; evenly sprinkle the breadcrumb mixture on top. Cook the salmon just until cooked through, approximately 10 – 15 minutes.

Transfer the salmon to a warmed platter. Squeeze one lemon wedge over the salmon, discard wedge. Add remaining lemon wedges and parsley to create an attractive presentation. Encourage your guests to adjust the lemon flavor by squeezing juice from the lemon wedges onto their serving.

Yield: 4 servings.

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