Photo courtesy of yummyhealthyeasy.com
2 Tbsp whole-grain mustard
½ Tbsp honey
½ Tbsp rice wine vinegar
2 lb salmon fillet
1 (4-oz) pkg chopped pecans
Preheat oven to 425°F.
Stir together mustard, honey and vinegar in a small bowl.
Place salmon on a parchment-lined baking sheet; season with salt and pepper.
Spread mustard mixture over salmon. Sprinkle pecans over salmon, pressing gently to adhere.
Bake 10 to 15 minutes or until salmon flakes with a fork. Serve with lime wedges.