Salmon Bake with Pecan Crunch Coating

3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
3 teaspoons chopped fresh parsley
6 (4 ounce) fillets salmon
salt and pepper to taste
6 lemon wedges

1. Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.

2. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.

3. Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

Allrecipes.com

I served with brown rice and Pancetta Sauteed Haricot Vert with Cherry Tomatoes and Feta from Picky Palate. {though I used regular green beans, sun-dried tomatoes because that's what I had - yummy!}

Barbecue-Roasted Salmon

Cooking spray
1/4 cup orange juice
2 tablespoons fresh lemon juice
2 tablespoons light brown sugar
4 teaspoons chili powder
2 teaspoons finely grated lemon zest
1 teaspoon ground cumin
1/2 teaspoon salt
Pinch cayenne pepper
4 (6-ounce) salmon fillets, about 1-inch thick

Preheat oven to 400 degrees F. Coat a shallow baking dish with cooking spray.

In a small bowl, whisk together orange juice, lemon juice, brown sugar, chili powder, lemon zest, cumin, salt, and cayenne.

Using tongs, add salmon fillets to the prepared pan. Pour the orange juice mixture over the salmon and turn to coat both sides.

Roast for 15 minutes, until a fork can be easily inserted into the salmon.

Food Network

Show: Quick Fix Meals with Robin Miller
Episode: To Your Health

Salmon with Lemon, Capers & Rosemary

SO good and SO easy!!

4 (6-ounce) salmon fillets
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup Marsala wine (or white wine)
4 teaspoons capers
4 pieces of aluminum foil

Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

By: Giada De Laurentiis