1/4 c. raw pecans, 1/4 c. fresh parsley, 4 tbsp butter, 1tsp grated lemon rind (or a couple of drops lemon oil, 1 2 1/2 lb salmon fillet, salt & pepper, 1 tbsp fresh lemon juice
Heat oven to 450 degrees, In a food processor (or blender), process nuts and parsley until finely chopped. Add 3 tbsp butter & lemon rind (or oil), pulse until combined. (if you use a blender, you may have to mix a little by hand to really get it blended)
Grease a jelly roll pan with remaining butter, place salmon in pan, flesh side up. Season with salt and pepper. Rub nut mixture over fish. (it helps to wet your fingers slightly so they don't stick in the butter) Roast approx 15 minutes.(we kept it in for 17 minutes) Transfer to serving platter & drizzle with lemon juice.