Low-Carb Pecan-Crusted Salmon (less than 1g net carbs)

This was one of the first (non-dessert) dishes I ever learned to cook that actually impressed people! My mom taught me this recipe, and I switched out a bit of the pecans for flaxseeds to make it a bit lower in carbs. Pecans are lower in carbs than most nuts, and provide a delicious fried crust! 

Ingredients:
1/3 cup pecan halves
1 tbs whole flaxseeds
1/8 tsp salt
22.5 oz of salmon
Seasoning of choice (I use lantana all-purpose)
1 egg (won't need the whole thing, so you can just use the white if you prefer)
Splash of unsweetened almond milk

Directions:
Put pecans, flaxseeds, and salt into a food processor (I use my Ninja blender) until finely ground. Beat together egg and splash of almond milk. Cut the salmon into 5 portions. Season each piece then use a pastry brush to brush the egg mixture on each piece. Cover the egg side with the nut/flaxseed mixture. Place in heated frying pan with oil skin side up. Flip when desired ( like mine a little rarer, so it's 3-4 minutes per side depending on the thickness of the cut). Makes about 5 servings.

Nutritional info per serving (takes into account the olive oil used):
292 calories, 20g fat, 1.8g carbs, 1.4g fiber, .4g net carbs, 26.5g protein