Pecan-crusted Roasted Salmon

Pecan-crusted Roasted Salmon

with Maple Sweet Potato Mash and Brussels Sprouts

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Making pecan-crusted crispy salmon is surprisingly quick and easy when you follow our few simple steps! Your final product will be savoury and crunchy salmon filets with a smooth sweet potato maple mash and flavour-packed Brussel sprouts alongside.

Allergens:Seafood/Fruit de MerFish/PoissonMustard/MoutardeTree NutsSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

1.5 tsp

Dijon Mustard


2 tbsp

Maple Syrup

28 g

Pecans, chopped

(ContainsTree Nuts)

340 g

Sweet Potato, cubes


7 g


227 g

Brussels Sprouts

Not included in your delivery

2 tbsp

Unsalted Butter*


1 tsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2971 kJ
Calories710 kcal
Fat37 g
Saturated Fat12 g
Carbohydrate60 g
Sugar20 g
Dietary Fiber11 g
Protein39 g
Cholesterol30 mg
Sodium600 mg
Utensilsarrow down iconarrow down icon
Small Bowl
Large Pot
Measuring Spoons
Baking Sheet
Paper Towel
Parchment Paper
Large Non-Stick Pan
Potato Masher
Instructionsarrow up iconarrow up icon

Before starting, preheat the oven to 450°F. Wash and dry all produce. Trim the ends of the Brussels sprouts and peel off the outer layers. Cut into quarters. Roughly chop the pecans. Finely chop the chives. Whisk together half the maple and Dijon in a small bowl. Set aside.


Combine sweet potatoes, 1 tsp salt (dbl for 4 ppl) and enough water to cover (approx. 1-2 inches) in a large pot. (NOTE: Use same for 4 ppl). Cover and bring to a boil over high heat, then reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Drain and return to same pot.


Pat the salmon dry with paper towels. Season with salt and pepper. Coat only the salmon tops with the maple-Dijon. Working with one piece of salmon at a time, sprinkle the pecans over the maple-Dijon side and press lightly to stick. Transfer to a parchment-lined baking sheet. Roast in the middle of the oven, until salmon is cooked through, 10-12 min.**


While the salmon roasts, heat a large non-stick pan over medium heat. Add 1 tbsp butter (dbl for 4 ppl) and swirl to melt, 1 min. Add the Brussels sprouts and 2 tbsp water (dbl for 4 ppl). Cover and cook, stirring occasionally, until tender, 5-6 min. Season with salt and pepper. Toss with half the chives.


Using a masher, mash 1 tbsp butter (dbl for 4 ppl) and the remaining maple syrup into potatoes until smooth. Stir in the remaining chives. Season with salt and pepper. Divide the sweet potato mash, buttery Brussels sprouts and pecan-crusted salmon between plates.