Maple Pecan Salmon

Salmon, nuts and olive oil all contribute to healthy fats in this recipe.

Ingredients:

• 4 4-oz salmon fillets, fresh or frozen
• 1 Lb. carrots, cut diagonally into ¼ inch slices
• 1 ½ T. maple syrup
• 1/2 t. pumpkin pie spice
• 1/2 C. finely crushed pecans
• 2 T. olive oil
• Salt and pepper to taste

Instructions:

• Thaw fish if frozen and preheat oven to 425 degrees F
• Line a 15x10x1 baking pan with foil and set aside
• In large bowl combine carrots, 1. T olive oil, salt, pepper and the pumpkin pie spice
• Arrange carrots on half of the prepared baking pan
• Bake 10 minutes
• Meanwhile – Rinse fish; pat dry with paper towel
• Brush top of fish with 1½ T. maple syrup
• Sprinkle with crushed pecans, pressing to adhere
• Place fish in baking pan next to carrots
• Lightly coat top of fish with remaining olive oil
• Bake 10-15 minutes more, or until fish flakes easily when tested with a fork and carrots are tender
• To serve, divide carrots among dinner plates and top with salmon

Servings: 4
Nutrition facts: Calories 320; Fat 18g; Carbs 18g; Protein 26g