Walnut/Pecan-Rosemary Crusted Salmon

4 filets
1 lemon, cut into eight slivers 
2 tsp dijon mustard
1 clove garlic
1 tsp chopped fresh rosemary
1/2 tsp kosher salt
1/2 tsp honey
1/4 tsp crushed red pepper
3 Tbsp ritz crackers (or panko)
3 Tbsp walnuts, chopped
3 Tbsp pecans, chopped
1 tsp olive oil
Olive oil cooking spray

Thaw salmon
Preheat oven to 425 fahrenheit
Baking sheet lined with aluminum foil or parchment paper

Zest a 1/4 tsp of lemon rind (just the yellow part) and squeeze a tsp of juice
Combine zest/juice, mustard. garlic. rosemary, salt, honey, red pepper in a bowl.
In another bowl combine chopped walnuts/pecans, crackers/panko, and oil.

Place salmon on baking sheet
Spread lemon-mustard mix over filets, then sprinkle with nut/crumb mixture and press lightly to adhere it firmly.
Very light spray of olive oil spray on top.
Bake 4-6 minutes per 1/2 inch thickness until the salmon flakes easily.

Makes 4 servings