Paleo: Baked Salmon with Rosemary and Pecans

Yield: 2 servings

INGREDIENTS:
2 tablespoons coconut oil
¾ pound salmon, skin off
2 tablespoons pecans, chopped
1 tablespoon rosemary, fresh, chopped
¼ teaspoon sea salt, (optional)

Directions:
1. Preheat oven to 350 F.
2. Lightly grease a baking pan with coconut oil.
3. Lay salmon in the pan skin side down.
4. Sprinkle fish with pecans, rosemary, and sea salt (if desired).
5. Bake for 12-15 minutes, or until salmon flakes lightly with a fork.