Pecan-Crusted Roasted Salmon
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Pecan-Crusted Roasted Salmon

Pecan-Crusted Roasted Salmon

with Creamy Mash and Brussel Sprouts

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 creamy potato mash and Brussel sprouts 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)

1 tbsp

Maple Syrup

28 g

Pecans, chopped

(Contains Pecans/Pacanes)

2 unit(s)

Sweet Potato

7 g


227 g

Brussels Sprouts

¼ cup

Dried Cranberries

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


0.13 tsp


3 tbsp


(Contains Milk)


Nutrition Values

Calories790 kcal
Fat36 g
Saturated Fat16 g
Carbohydrate66 g
Sugar28 g
Dietary Fiber12 g
Protein35 g
Cholesterol130 mg
Sodium560 mg
Trans Fat1 g
Potassium1650 mg
Calcium200 mg
Iron3.75 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
Measuring Cups
Potato Masher


Prep and cook potatoes

Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut potatoes into 1-inch cubes. Combine potatoes, 1 tsp salt 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 potatoes to the same pot, off heat.


Meanwhile, halve Brussels sprouts (if larger, quarter them).Thinly slice chives. Whisk together Dijon and half the maple syrup (use all for 4 ppl) 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 package, until broken into small crumbs (or finely chop, if preferred).

Roast salmon

Pat salmon dry with paper towels. Season with salt and pepper.Coat tops of salmon with maple-Dijon mixture. Sprinkle pecans over top and press down lightly to adhere. Transfer pecan-crusted salmon to a parchment-lined baking sheet.Roast in the middle of the oven, until salmon is cooked through, 8-10 min.**

Cook Brussels sprouts

Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then Brussels sprouts, cranberries and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until tender, 5-6 min. Add half the chives. Season with salt and pepper, then toss to combine.Remove from heat.

Finish and serve

Mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until smooth.Season with salt and pepper, then stir in remaining chives.Divide pecan-crusted roasted salmon, creamy mash and Brussel sprouts between plates.

Meal right image

Explore Similar Recipes

Meal left image