Preheat the oven to 180 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.
Chop the ends off of the beans. Place them into a
roasting pan, add the olive oil and thyme. Toss
until they
are coated well, then roast in the oven at 180
degrees
for 20 minutes. Check them occasionally, tossing
several times.
Originally Submitted
11/10/2012
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