Salmon:

• 1 1/2 pounds center cut salmon, deboned
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 1/4 teaspoon smoked paprika
• 1/4 cup raw pecans, broken up into small, panko crumb like pieces
• Salt and pepper

Asparagus:

• 1 bunch asparagus
• 2 tablespoons olive oil
• Salt

Preheat oven to 350 degrees. Remove rough ends from the asparagus and place on one half of a parchment paper lined baking sheet. Drizzle with olive oil and season with salt; toss to coat. Place salmon on the other half of the baking sheet and drizzle and brush with 2 tablespoons olive oil so that it is evenly spread on top of the salmon. Combine the Dijon mustard and smoked paprika in a small bowl and brush to coat the top of the salmon. Season with salt and pepper. Sprinkle crushed pecan pieces over the top of the salmon. Bake until the salmon is cooked through and flaky, about 25 to 30 minutes. Serve and enjoy! Serves 4.