FROM THE KITCHEN OF LORIE FANGIO, RESIDENT CHEF AT the art of living beautifully, and founder of A Taste of Paris

January brings new resolve to eat better in the New Year.  When food tastes amazing it is easy to make better selections. Herb and Pecan Crusted Salmon is loaded with flavor and simple to prepare. Salmon is a fantastic choice for high quality protein and a mainstay for weeknight meals at my house. Try it today and your crew will come running to the table!

The more we learn about food the more convincing it becomes that Eating Well is essential to looking and feeling our best. Foods that nourish the body can also feed the soul; the part of us that craves amazing flavor. Join me for a class on EATING WELL on January 25th.

Herb and Pecan Crusted Salmon

1 ½-2 pound salmon fillet

1 tablespoon Dijon mustard

1 tablespoon honey

1 teaspoon dried parsley

½ teaspoon dried basil

½ teaspoon rubbed sage

¼ teaspoon Tony Chachere’s Creole seasoning

¼ cup pecans finely chopped

¼ cup panko bread crumbs

Preheat oven to 400 degrees, place salmon in to baking dish and sprinkle Tony Chachere’s.  In a small bowl mix mustard and honey; using a pastry brush, coat the surface of the salmon with the mixture.  Mix herbs, bread crumbs and pecans in a bowl and sprinkle over the top of the fish.  Using your fingers, press the crumbs into the surface of the fish.  Bake uncovered for 10-16 minutes until salmon is firm to the touch and fat is bubbling out of the top.

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