Walnut Crusted Salmon Sheet Pan Dinner

By Rachel Cooks
Total Time
48 Mins
Serves
3-4
Serving Size
4 ounces salmon and 1 cup of vegetables

DESCRIPTION

Prep Time
15 Mins
Cook Time
33 Mins
Total Time
48 Mins
Calories
747
Total Fat
38
Saturated Fat
5
Polyunsaturated Fat
17
Monounsaturated Fat
13
Cholesterol
71
Sodium
576
Carbohydrates
66
Dietary Fiber
13
Total Sugars
34
Added Sugars
12
Protein
37
Vitamin D
15
Calcium
183
Iron
5
Potassium
1809

Ingredients

Vegetables

  • 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

Salmon and Walnut Coating

  • 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

Preparation

Vegetables

  1. Preheat oven to 425° F and line a rimmed baking sheet with parchment paper.
  2. Toss sweet potatoes, apples, Brussels sprouts, and shallots with 1 tablespoon olive oil. Spread on sheet pan and sprinkle with salt and pepper.
  3. Place in oven and cook for 15 minutes while you prepare the salmon.

Salmon and Walnut Coating

  1. Rinse salmon and pat dry. Set aside.
  2. In a small bowl, stir together walnuts, ground mustard, maple syrup, olive oil, paprika, salt, and pepper.
  3. 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.
  4. Place salmon in the center of the pan and spoon walnut mixture on top.
  5. Return pan to oven and cook for 15-18 minutes or until fish is flaky.