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Pecan-Crusted Roasted Salmon and Shrimp
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Pecan-Crusted Roasted Salmon and Shrimp

Pecan-Crusted Roasted Salmon and Shrimp

with Creamy Sweet Potato Mash and Brussels 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 flavourful shrimp, a creamy sweet potato mash and Brussels sprouts studded with cranberries alongside.

Allergens:
Salmon/Saumon
Mustard
Pecans/Pacanes
Milk
Shrimp/Crevettes

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon/Saumon)

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

Chives

227 g

Brussels Sprouts

¼ cup

Dried Cranberries

285 g

Shrimp

(Contains Shrimp/Crevettes)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt*

0.13 tsp

Pepper*

3 tbsp

Milk*

(Contains Milk)

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Nutrition Values

Calories870 kcal
Fat43 g
Saturated Fat16 g
Carbohydrate67 g
Sugar28 g
Dietary Fiber12 g
Protein56 g
Cholesterol309 mg
Sodium1370 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.

Utensils

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

Instructions

Cook sweet potatoes
1

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 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.

Prep
2

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 their package, until broken into small crumbs (or finely chop if you prefer).

Roast salmon and cook shrimp
3

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.**Meanwhile, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat, then transfer to a plate.

Cook Brussels sprouts
4

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
5

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

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