Pecan-Crusted Roasted Salmon
with Maple Sweet Potato Mash and Brussels Sprouts- Salmon
- Mustard
- Pecans/Pacanes
- Milk
Making pecan-crusted crispy salmon is surprisingly quick and easy when you follow our few simple steps! Your final product will be savoury, crunchy salmon fillets with a smooth maple sweet potato mash and flavour-packed Brussels sprouts alongside.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
1.5 tsp
Dijon Mustard
(Contains: Mustard)
2 tbsp
Maple Syrup
28 g
Pecans, chopped
(Contains: Pecans/Pacanes)
340 g
Sweet Potato
7 g
Chives
227 g
Brussels Sprouts
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Quarter Brussels sprouts. Thinly slice chives. Peel, then cut sweet potatoes into 1-inch cubes. Whisk together Dijon and half the maple syrup in a small bowl. Set aside. Open one side of the package of pecans. Using a rolling pin or heavy-bottomed pot, crush pecans in their package until broken into small crumbs (or finely chop if you prefer).
Combine sweet potatoes, 1 tsp salt (dbl for 4 ppl) and enough water to cover (by approx. 1-2 inches) in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return sweet potatoes to the same pot, off heat.
Pat salmon dry with paper towels. Season with salt and pepper. Coat tops of salmon with maple Dijon. Sprinkle pecans over top and press lightly to adhere. Transfer salmon to a parchment-lined baking sheet. Roast in the middle of the oven until salmon is cooked through, 8-10 min.**
Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl to melt, 1 min. Add Brussels sprouts and 2 tbsp water (dbl for 4 ppl). Cover and cook, stirring occasionally, until tender, 5-6 min. Add half the chives. Season with salt and pepper, then toss to combine. Remove the pan from heat.
Mash 1 tbsp butter (dbl for 4 ppl) and remaining maple syrup into sweet potatoes until smooth. Season with salt and pepper, then stir in remaining chives. Divide maple sweet potato mash, buttery Brussels sprouts and pecan-crusted salmon between plates.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The maple-Dijon glaze and pecan crust are the standout elements, delivering a satisfying balance of savoury and sweet. Some reviewers found the overall dish a touch too sweet, particularly with maple syrup in both the salmon and the mash.
- Ease of prep: Most reviewers found the recipe straightforward and quick to pull together; a few noted the timing felt tighter than expected when managing all three components at once.
- Suggestions: Mix the pecans directly into the maple-Dijon sauce before applying to the salmon to help the crust adhere and caramelize more evenly. To avoid burning, consider lowering the oven temperature slightly or checking the salmon a minute or two early. Mash the sweet potatoes immediately after draining to keep them warm, and drain thoroughly to prevent a watery texture. To balance the sweetness, some reviewers suggest adding a pinch of nutmeg or a small amount of sour cream to the mash, or replacing the sweet potatoes with regular potatoes. Adding garlic to the Brussels sprouts boosts their flavour, and roasting them in the oven rather than pan-cooking is worth trying for a crispier result. Several reviewers noted the Brussels sprouts needed a few extra minutes beyond the suggested cook time to become fully tender.
- Leftovers: A few reviewers enjoyed this dish as a lunch leftover, though the salmon is best eaten fresh as it does not reheat as well.
