To Prepare Pecan Crusted Maple-Mustard Salmon: 

Preheat oven to 400°F, and spray a baking dish with cooking spray.

In a small bowl, mix together maple syrup, oil, and mustard.

In a medium bowl, combine pecans, parsley, chili powder, smoked paprika.

Season the salmon on both sides with salt and pepper. Spread maple-mustard mixture over salmon and then coat cubes well with pecan mixture. Press lightly to ensure the pecan mixture adheres to the maple-mustard salmon. Spray again with cooking spray to get a slightly crispy outer edge.

Bake about 10 minutes, or until the salmon just flakes when tested with a fork.

Serve garnished with a lemon wedge and shaved asparagus, nectarine, and mint salad.

To Prepare Shaved Asparagus, Nectarine, and Mint Salad with Lemon Vinaigrette: 

Shave asparagus with a peeler. Assemble in loose pile on plate. Arrange nectarine around. Drizzle vinaigrette and top with torn mint.

Combine Lemon Vinaigrette ingredients and whisk well to combine. Adjust seasoning to taste and set aside.