Place the Salmon Fillets in a large (gallon size) ziplock bag and add the 2 cups of milk. Seal the ziplock bag and turn the bag a few times to coat the Salmon. Let stand for approximately 10 minutes.

Using a food processor, chop the pecans finely.

In a shallow mixing bowl, mix the following ingredients together. Pecans, flour, brown sugar, salt and pepper.

Gently coat the Salmon Fillets with the Pecan mixture on both sides.

Heat the Olive Oil in a Copper Chef Pan or a large skillet and on med-high heat, brown the Salmon on both sides.

If you're using a traditional baking pan, spray it with a nonstick cooking spray first then add the Salmon Fillets. If you are using the Copper Chef Pan, this will go directly from the stove to the oven.

Bake the Salmon Fillets at 400° for 8-10 minutes or when the Salmon flakes apart easily with a fork.

Using a food steamer, steam the Asparagus between 10-15 minutes.