1 large sweet potato, cut into 1/2- to 1-inch cubes
1 large apple, cut into 1/2- to 1-inch cubes
1-pound Brussels sprouts, trimmed and cut in half
6-8 shallots, ends trimmed off, peeled and cut in half
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
1 pound salmon fillet
2/3 cup California walnuts, roughly chopped
2 tablespoons coarse ground mustard
3 tablespoons maple syrup
1 tablespoon olive oil, divided
1/2 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon black pepper
Preheat oven to 425° F and line a rimmed baking sheet with parchment paper.
Toss sweet potatoes, apples, Brussels sprouts, and shallots with 1 tablespoon olive oil. Spread on sheet pan and sprinkle with salt and pepper.
Place in oven and cook for 15 minutes while you prepare the salmon.
Rinse salmon and pat dry. Set aside.
In a small bowl, stir together walnuts, ground mustard, maple syrup, olive oil, paprika, salt, and pepper.
Remove sheet pan with the vegetables from the oven after 15 minutes. Toss the vegetables and push them to the edges of the pan to make room for the salmon.
Place salmon in the center of the pan and spoon walnut mixture on top.
Return pan to oven and cook for 15-18 minutes or until fish is flaky.
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