I am all about Fall flavors right now! Sweet potatoes, apples, and pecans, oh my! If you love these flavors too, you will love this easy Maple Pecan Crusted Salmon Sheet Pan meal!
This recipe adds apples to the roasted veggies that accompany this amazing Maple Pecan Crusted Salmon meal. The sweet maple syrup & chopped pecans combine with zesty dijon mustard make a magical topping for buttery salmon fillets! I mean, I just want to put this topping on everything! It’s that good! And feels so ‘autumnal’! Add in roasted sweet potatoes, Brussels sprouts, shallots & apples, and you have the perfect fall go-to dinner!
Maple Pecan Crusted Salmon Sheet Pan Dinner
Course: Seafood, Sheet Pan, DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes30
minutes45
minutesIf you love Fall flavors, you will love this easy Maple Pecan Crusted Salmon Sheet Pan meal! Sweet maple syrup & chopped pecans combined with zesty dijon mustard make a magical topping for buttery salmon fillets. Add in roasted sweet potatoes, Brussels sprouts, shallots & apples, and you have the perfect fall go-to dinner!
Ingredients
1 large sweet potato – cut into 1 inch cubes
1 large apple – cut into similar size cubes (with peel)
1 lb. Brussels sprouts – trimmed & halved
2-3 large shallots – ends trimmed off, peeled & cut in similar size as other veggie
4 (5 oz.) salmon fillets
1 tbsp olive oil
- Pecan Glaze
2/3 cup pecans – finely chopped
2 tbsp dijon mustard
3 tbsp – organic maple syrup
1 tbsp – olive oil
1/2 tsp paprika
1/4 tsp salt
1/4 tsp black pepper
Directions
- Preheat oven to 425 degrees. Line a sheet pan with non-stick foil or parchment paper.
- Toss chopped sweet potatoes, Brussel sprouts & shallots with 1 tablespoon of olive oil (can be done in a zip-top bag or bowl), & spread on sheet pan. Sprinkle with salt & pepper.
- Roast veggies for 15 minutes. Meanwhile, rinse & pat dry salmon fillets. Mix all Pecan Glaze ingredients in a small bowl. Chop apple.
- After veggies cook for 15 minutes, remove from oven. Toss veggies with a spatula, and push them to the edges of the pan to make room for the salmon fillets.
- Spoon pecan mixture on top of each salmon fillet. Sprinkle chopped apples around the salmon, with the veggies.
- Roast for 15 more minutes, or until fish flakes with a fork. Serve immediately!
Notes
- You can cook & serve the salmon with the skin on – it’s difficult to take off before cooked, and will be messy to remove after cooked with the lovely maple glaze. The salmon is so tender, that a fork is all you need to get a bite!
- Sweet potatoes do not have to be peeled! But it’s truly your preference. If you do not peel, make sure you scrub your potatoes well.
