This is a perfect recipe for salmon. It is light, healthy and most importantly, fast and easy.

When buying salmon, you may want to stay away from the farm-raised brand. They are fed with chemicals and antibiotics. Some farm-raised salmon are raised on farms that use more sustainable methods, but you can never be sure. Farmed salmon contains much more fat than wild salmon, and has far less healthy omega-3 fats. Buying wild salmon may be a little more expensive, but is a much more healthy choice.

This method of making salmon has become my favorite. It has a sweet and tangy glaze that is topped with a delicious combination of breadcrumbs and pecans. At first, I was reluctant to use the pecans, but I was happy I did. They provided this yummy crunch that made each bite scrumptious. 

This is a wonderful way to prepare salmon. It comes out flavorful, juicy and flaky. I will definitely make this again and again. Make it for your family or company, they will love it!

This recipe is courtesy of Giada DeLaurentis and provides 4 luscious servings.

Ingredients for the Baked Dijon Salmon

1/4 cup butter, melted
3 tbsp. Dijon mustard
1 1/2 tbsp. honey
1/4 cup dry breadcrumbs
1/4 cup chopped pecans
4 tsp. chopped fresh parsley
4 (4 ounce) fillets salmon
1/2 tsp kosher salt
1/4 tsp. black pepper
1 wedge of lemon, for garnish

Preheat oven to 400.

In a small bowl, stir the together butter, mustard and honey. Set aside.

In another bowl, mix together the breadcrumbs, pecans and parsley.

Brush each salmon fillet with the honey-mustard mixture.

Sprinkle the tops of the fillets with the bread-crumb mixture.

Bake salmon 12-15 minutes in the preheated oven, until it flakes easily with a fork.

Season with salt and pepper and desired, garnish with a wedge of lemon.

It’s that simple!