Pecan-Crusted Roasted Salmon
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Pecan-Crusted Roasted Salmon

Pecan-Crusted Roasted Salmon

with Maple Sweet Potato Mash and Broccoli

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 broccoli studded with cranberries 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 Time


serving amount

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


227 g

Broccoli, florets

¼ cup

Dried Cranberries

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


0.13 tsp



Nutrition Values

Calories720 kcal
Fat26 g
Saturated Fat12 g
Carbohydrate68 g
Sugar33 g
Dietary Fiber10 g
Protein35 g
Cholesterol85 mg
Sodium550 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.


Large Pot
Measuring Spoons
Rolling Pin
Small Bowl
Baking Sheet
Paper Towel
Parchment Paper
Large Non-Stick Pan
Potato Masher


Cook sweet potatoes

Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut sweet potatoes into 1-inch cubes. 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.


Meanwhile, cut broccoli into bite-sized pieces. Thinly slice chives. 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).

Roast salmon

Pat salmon dry with paper towels. Season with salt and pepper. Coat tops of salmon with maple Dijon. Sprinkle pecans over top and press down 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.**

Cook broccoli

Meanwhile, heat a large non-stick pan over medium heat. When hot, add broccoli and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp butter (dbl for 4 ppl) and dried cranberries. Cook, stirring often, until butter is melted and broccoli is tender-crisp, 1 min. .Add half the chives. Season with salt and pepper, then toss to combine. Remove the pan from heat.

Finish and serve

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 pecan-crusted salmon, maple sweet potato mash and buttery broccoli and cranberries between plates.

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