salmon bake with pecan-crunch

COATING
4 4-6 ounce salmon fillets
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons Dijon mustard
2 tablespoons butter, melted
1-1/2 table;spoons honey
1/4 cup soft bread crumbs
1/4 cup finely chopped pecans
2 teaspoons chopped fresh parsley
Garnish: fresh parsley sprigs, lemon slices

Sprinkle salmon with salt and pepper. Place filets, skin side down, in a lightly greased 13 x 9 x 2 inch pan. Combine Dijon mustard, butter, and honey; brush on fillets. Combine bread crumbs, pecans and parsley; spoon mixture evenly on top of each fillet. Bake at 450 for 10 minutes, or until fish flakes easily when tested with a fork. Garnish, if desired. Makes four servings. From Southern Living magazine, July, 1995.

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