- coconut oil
- 1 lb salmon (wild caught)
- 2 tbsp pecans
- 2 tsp rosemary
- sea salt
Preheat the oven to 350 degrees. Add a bit of coconut oil to a baking pan,
coat well. Lay the salmon in the pan skin side down.
Chop the pecans. Sprinkle the pecans, rosemary, and sea salt over your fish, then bake for 12-15 minutes. Make sure it flakes easily with a fork; be sure to check the middle portion of the salmon.