Natural Healing Center

Pecan Crusted Salmon


  • ½ cup pecans
  • 4 portions salmon
  • 1 teaspoon olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 cloves garlic, very finely minced
  • 1 inch piece of ginger, very finely minced
  • Stevia or Monk Fruit to taste
  • 1 lemon, cut into 4 thick slices


  • Place your oven rack in the top third and turn to broil. Place the pecans on a baking tray and pop them into the oven to toast. Don’t wait for the oven to come to full temperature or it will be too hot for the pecans. Put them in right away and take them out as soon as you start to smell them, about 5 minutes. Let them cool for a minute then finely chop them.½ cup pecans
  • Drizzle the olive oil over the salmon fillets then season them with sea salt and pepper. Use your hands to rub the seasoning evenly over the fillets. Divide the pecans between the salmon (on the tops only) and pat down gently.4 portions salmon,1 teaspoon olive oil, ½ teaspoon sea salt and ¼ teaspoon black pepper
  • In a large, ovenproof frying pan, heat the butter or olive oil. Add the garlic and ginger and cook for one minute. Add the Stevia or Monk Fruit (start with 10 drops, add more to taste) to the pan and bring it to a boil. Carefully add the salmon fillets to the pan and nestle the lemon wedges between them. Spoon some of the sauce over the fillets, 2 tablespoons olive oil, 2 cloves garlic,1 inch piece of ginger, Stevia or Monk fruit ,1 lemon
  • Cook the salmon for 4 minutes then transfer the pan to the oven and broil for 2-3 minutes, or until the tops have browned. Serve immediately.