INGREDIENTS
1/4 cup butter, melted
1/4 cup Dijon mustard
2 tablespoons honey
6 tablespoons dry bread crumbs
6 tablespoons finely chopped pecans
2 tablespoons chopped fresh parsley
6 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon sliced, for garnish

DIRECTIONS
Thaw Salmon by leaving in fridge overnight or running under cold water for 30 min. Thaw mustard packet by running under warm water.
Preheat oven to 400 degrees F (200 degrees C).
Open salmon and pat dry with a paper towel. Season with salt and pepper.
In a small bowl, stir together melted butter and honey mustard packet.
Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the
fillets with the bread crumb mixture.
Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.