All right girls, I gotta share. I've known forever that salmon is healthy for you, and yesterday I bought a piece for me. Today I made it for lunch. I looked up a recipe online, and I found one for pecan crusted salmon. I did not have all the ingredients, so I winged it. It was fantastic. Allow me to share. 1 - 5 oz piece salmon about 2 or 3 oz pasta asparagus (I made it as a side because it was in the house) salt and pepper (meh, you need them a few times) cayenne pepper (total about 1/2 tsp, more if you like a kick) 1 clove garlic olive oil (again, you need it a few times) balsamic vinegar (for the asparagus) healthy handful of pecans 1 small pat of butter 2Tbsp grated Parmesan 1tsp honey Heat oven to 450*. Snap the woody ends off the asparagus, put them in an oven proof pan (I made 4 spears). drizzle with balsamic vinegar and a weeeee bit of olive oil, salt & pepper. Set aside. In another bowl, crush the pecans. Now into a powder, but small bits. Add chopped garlic (you may want less than a clove), salt / pepper / cayenne to taste, and just enough olive oil to bind it. Stir together and then drop in just a bit of honey. I put in less than a tsp, just to balance out the heat and garlic. When the oven is ready, I put in the asparagus, and I boiled some water. As soon as the water boiled, I put in the pasta and heated a small skillet. I took the salmon and dipped the flesh side into the pecan mixture. Drizzle a bit of olive oil into the skillet, then put the salmon in skin side down. Adjust heat and let it cook halfway through, about 4 minutes. THEN, pop that into the oven. In a couple minutes your pasta should be done. Drain it and reserve about 1/4c of the water. Return the pasta to the pot and add the water back. Then take the remainder of the pecan mixture and add it to the pasta (TRUST ME). Put in one small dab of butter and the parmesan, stir, let sit a minute. Take out the fish and asparagus. Plate your pasta, serve fish on top, spears next to it. This took about 15 minutes to make. Like I said I made it on the fly, and it could stand to be tweaked. Next time I would toast the pecans first. But OMG it was good. And rather healthy!