Maple Pecan Crusted Salmon

Salmon pairs well with a little nutty sweetness. Don't believe us, give this recipe a try!

Salmon is also chock full of Omega 3 fatty acids, which provides your brain with high serum levels which boosts serotonin production (the "mood regulator" hormone) and improves brain function all around.

Omega 3 also helps you lose weight because they are so damn filling. It's actually fat, not protein, that is truly satisfying. You'll feel full longer, and you won't find yourself snacking in the hours after eating a high-fat meal.

Meal Preppers: Mix the ingredients ahead of time and keep in a tupperware container in the cupboard. Just leave out the wet ingredients (syrup, yogurt) until the last minute.

Per Serving: 205 calories; 22.9 grams protein


  • 4 salmon fillets, about 4 ounces each
  • 2 tablespoons maple syrup
  • 1 tablespoon plain Greek yogurt (can substitute with mayonnaise)
  • 2 tablespoons whole wheat panko breadcrumbs
  • 1 tbsp hemp hearts (optional)
  • 10 grams (about 4 teaspoons) finely chopped pecans
  • ¼ teaspoon salt
  • ⅛ teaspoon dried garlic powder


  1. Heat oven to 425 degrees F. Line a rimmed baking sheet with foil and place a wire rack over top. Spray rack with cooking spray.
  2. In a small bowl, whisk together maple syrup and yogurt until smooth. Spread about 2 teaspoons of the syrup mixture on top of each salmon fillet.
  3. Mix remaining ingredients in a separate small bowl. Gently press approximately 1 tablespoon of the breadcrumb mixture onto the top of each fillet.
  4. Lightly spray each piece of fish with cooking spray or canola oil (this will help it turn crispy and brown).
  5. Bake for 8-10 minutes, or until salmon flakes easily with a fork and topping is browned and crispy.

Serve with a spinach salad with light citrus dressing and some nuts and cranberries for a lovely tart-sweet pairing.


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