Pecan-Crusted Roasted Salmon
with Creamy Sweet Potato Mash and Broccoli
Making pecan-crusted salmon is surprisingly quick and easy when you follow our simple steps. Your final product will be savoury, crunchy salmon fillets with creamy sweet potato mash and broccoli studded with cranberries.
Ingredients: Sweet potato • Salmon fillets • Broccoli • Pecans • Dried cranberries (cranberries, sugar, sunflower oil) • Maple syrup • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Chives.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
½ tbsp
Dijon Mustard
(Contains: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites, May contain traces of allergens, Mustard)
1 tbsp
Maple Syrup
28 g
Pecans
(Contains: Mustard, Peanuts, Soy, Sulphites, Egg, Gluten, Milk, May contain traces of allergens, Pecans)
2 unit(s)
Sweet Potato
7 g
Chives
227 g
Broccoli
28 g
Dried Cranberries
(Contains: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard, May contain traces of allergens)
Not included in your delivery
¼ tsp
Salt*
3 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Pepper*
3 tbsp
Milk*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Peel, then cut sweet potatoes into 1-inch cubes.
- To a large pot, combine sweet potatoes, 1 tsp salt and enough water to cover by approx. 1-2 inches. (Use same for 4 servings.) Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return sweet potatoes to the same pot, off heat.
- Meanwhile, cut broccoli into bite-sized pieces.
- Thinly slice chives.
- In a small bowl, whisk together Dijon and half the maple syrup (use all for 4 servings). 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 chop finely if preferred).
- Pat salmon dry with paper towels. Season with salt and pepper.
- Coat tops of salmon with maple-Dijon mixture.
- Sprinkle crushed 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 for 8-10 min, until salmon is cooked through.**
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then broccoli, cranberries and 1/4 cup (1/2 cup) water.
- Cook for 5-7 min, stirring occasionally, until tender.
- Add half the chives. Season with salt and pepper, then toss to combine.
- Remove from heat.
- 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 broccoli between plates.
