Prep Time: 10 min.
Marinate Time: 2 hrs.
Bake Time: 15 min.
1 can frozen apple juice concentrate — thawed
2 sprigs fresh rosemary
4 6 oz. fresh salmon fillets
2 Tbsp. butter — melted
1/4 cup apple jelly
3 Tbsp. pecans — chopped
salt and freshly ground pepper to taste
In medium bowl, combine juice and rosemary and place salmon fillets in bowl. Cover and marinate in refrigerator for at least 2 hours.
Preheat oven to 400°F. Lightly grease a baking sheet with cooking spray. Remove salmon from marinade and place on prepared baking sheet; brush each fillet with butter. Discard marinade. Mix jelly and pecans together and spread mixture on the top of the salmon. Place in oven for 15 minutes, until fish reaches an internal temperature of 145°F and flakes easily with a fork. Season with salt and pepper to as desired.
Recipe and image courtesy of: Giant Eagle Market District
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