Salmon with a Pecan Crust

I used this recipe (which I found online) the first time I made salmon and it was a hit. Very easy and delicious. I served it with wild rice and a veggie.

2 servings

1 tablespoon Dijon mustard
1 tablespoon melted butter
2 teaspoons honey
1 tablespoon bread crumbs
2 tablespoons finely chopped pecans
1 teaspoon chopped parsley
2 4-oz salmon fillets, thawed if necessary
Black pepper to taste
Lemon wedges (optional)

Preheat oven to 450.
In a small bowl, combine mustard, butter, and honey; set aside. In another small bowl, combine bread crumbs, pecans, and parsley; set aside. Season each salmon fillet with pepper and place on a lightly greased baking sheet. Brush each fillet with the mustard/honey mixture, then pat the top of each with the bread crumb mixture.
Bake until fish flakes easily when tested with a fork (about 10 minutes per inch of thickness). Serve with lemon wedges.