With a knife or food processor, chop the pecans into a mixture of small pieces and (almost ground) very small pieces. Add the remaining topping ingredients, then stir well to make a chunky paste.
Pat dry the salmon fillets and sprinkle with salt. Line a baking pan with parchment or spray with non-stick spray and set the salmon on this, skin side down. Spread the pecan mixture evenly on the flesh side.
Bake in a 375 F oven until fish reaches a temperature of 135-145F, about 12-15 minutes, depending on thickness. Top with a sprinkling of chopped fresh parsley or herbs if desired.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.