For the Salmon:

4 salmon fillets

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

Optional: Lemon slices and fresh herbs for garnish

For the Cranberry Salsa:

1 cup fresh cranberries, finely chopped

1/2 cup diced mango (or pineapple)

1/4 cup red onion, finely diced

1 jalapeño, minced (seeds removed for less heat)

1/4 cup fresh cilantro, chopped

Juice of 1 lime

1 tablespoon honey or maple syrup

For the Pecan Topping:

1 cup pecans, roughly chopped

1 tablespoon butter or olive oil

1/2 cup panko breadcrumbs (optional for extra crunch)

1 teaspoon parsley, dried or fresh