I am dedicated to those wanting to adopt healthy living, eating, and keeping our planet pure. 

I am a Wellness, Nutritional  & Lifestyle Coach. I work with those who are on a transitional diet, vegetarian or vegan to ensure the very best for wellness program for you as an individual. 


I am a Nutritional Consultant. I am not a medical professional. I write from my knowledge of what works for me. This is my experience, perspective and research I share with you. 

If you have health care concerns, work directly with a qualified medical professional prior to attempting any cure or to treat any illness. 

Wild Caught Salmon


Plan to prepare the marinade 30 minutes to 6 hours prior to making this dish for the most intense flavor of the maple marinade. 

1. In a small saucepan, melt the vegetarian spread or coconut oil. Stir in the maple syrup, coconut amino acid, salt, pepper, and ground mustard. Stir over medium heat until the spread or coconut oil is melted, approximately 3-4 minutes. Remove from the heat and let cool to touch. 

2. Toss the pecans into a dry skillet and heat over medium heat, turning frequently, until golden and toasted. Remove from heat and let cool. 

3. Take a gallon ziploc bag or a class container with a cover and place fillets in it. Next pour the maple marinade over the salmon, mushing the baggie around or if in a glass container coating with a brush. Zip or cover and keep in refrigerator minimum of 30 minutes or up to 6 hours. 

4. About 15 minutes prior to your baking time preheat the oven to 325 degrees F. Line a baking sheet with parchment paper with a light coating of coconut oil or healthy nonstick cooking spray.

5. Remove salmon from refrigerator. In a plate add the toasted, chopped pecans. Press the top and sides of the fillets down lightly into pecans, coating evenly. Next place the salmon pecan-side up on the baking sheet.

5. Bake the salmon for 20-22 minutes. Check by taking a fork and flaking it, if it flakes easily and is still soft, but not dry you have an amazing meal to feed your family!  

6. Plate with your favorite vegetables and enjoy! 


1 to 1 1/2 pounds wild caught salmon fillets
2 tablespoons vegetarian spread
1/4 cup pure maple syrup
1 teaspoon Coconut Amino Acid or Tamari Soy Sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground mustard or
1 teaspoon of dijon mustard
1/4 cup pecans, chopped

1 gallon ziplock type bag or glass container. 

Maple Glazed with Pecans

Alaskan Wild Caught Salmon

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Raymond, NH