HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPecan Crusted Roasted Salmon
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, crunchy salmon fillets with a smooth maple sweet potato mash and flavour-packed Brussels sprouts alongside.


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

250 g

Salmon Fillets, skin-on


1.5 tsp

Dijon Mustard


2 tbsp

Maple Syrup

28 g

Pecans, chopped


340 g

Sweet Potato

7 g


227 g

Brussels Sprouts

Not included in your delivery

2 tbsp

Unsalted Butter*


¼ tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories690 kcal
Fat26 g
Saturated Fat12 g
Carbohydrate59 g
Sugar23 g
Dietary Fiber11 g
Protein35 g
Cholesterol87 mg
Sodium1570 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Rolling Pin
Small Bowl
Large Pot
Measuring Spoons
Baking Sheet
Paper Towel
Parchment Paper
Large Non-Stick Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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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.