Salmon Bake With Pecan Crunch Coating

INGREDIENTS:
3 Tablespoons of Dijon Mustard
3 Tablespoons of butter, melted
5 Teaspoons of honey
1/2 cup of fresh bread crumbs
1/2 cup finely chopped pecans
3 Teaspoons of chopped fresh parsley
6 4-ounce salmon fillets
Salt and pepper to taste
6 Lemon wedges

PREPARATION:
Preheat your oven to 400 degrees. In a small bowl, mix together mustard, butter and honey. In another bowl, mix together bread crumbs, pecans and parsley. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture. Bake for 10 minutes per inch of thickness, measured at the thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

Many thanks to Stephanie Smith of the Boven Birth Center, Holland Hospital for this great recipe!