• 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.