4- 4oz. servings of Salmon (fresh or frozen)
1 cup pecan pieces
¼ cup fresh cilantro
1 cup fresh parsley
1 lg. lime - you will use the zest and juice of the lime and orange
1 lg. orange
Fresh ground pepper if desired

Preheat oven to 425° F. 
Spray a lasagna pan with Pam, Place Salmon filets in pan and set aside. 

In a food processor blend pecans, cilantro, parsley, the zest off entire lime, and zest off entire orange, juice from ½ the lime, and juice from ½ the orange.  Blend until everything is chopped. DO NOT blend it to a smooth paste. You should be able to kind of see the seperate ingredients. Save ½ the lime and ½ the orange for later use.

Once you have your pecan blend, take some in your hands and coat (encrust)the top of each piece of salmon.  If you have pieces of salmon that don’t have skin you can encrust top and bottom.  Use all the pecan mixture evenly on the 4 pieces of salmon.  Once you have the salmon pieces coated and the salmon placed in the lasagna pan.  Bake in the oven for 15-25 minutes.  After 10 minutes of cooking squeeze the other ½ of the orange over the pieces and then continue cooking.  After 15 or 20 mins. Check your salmon with a fork.    I like my salmon completely done so it pulls apart easily with a fork.  Once done serve with a slice of lime and a piece of fresh parsley for decoration.  This dish has a high fat content because of the salmon and the pecans, but both are omega 3 fatty acids. Good fats. 
Asparagus, broccoli, or fresh green beans would go well with this dish.

Makes 4 servings
Serving size 4oz. piece of salmon
Calories:  345
Fats:  26g
   Sat. fats 4g
Carbohydrates: 10g
    Dietary Fiber:  3g
     Sugars: 4g
Protein:  21g