Description
A delicious and easy-to-make recipe for Sheet Pan Maple Pecan Salmon, featuring a flavorful blend of roasted butternut squash, Brussels sprouts, and salmon, all topped with a sweet and tangy Maple Dijon Sauce and crunchy candied pecans.
Ingredients
Scale
For the Roasted Vegetables:
- 12 oz butternut squash, zig zags
- 12 oz Brussels sprouts, thinly sliced
- 1 tablespoon olive oil
- 2 teaspoons Harmony Blends All Purpose Blend (optional)
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Salmon:
- 1 lb salmon filet, cut into 4 pieces
- 1/2 cup candied pecans, finely chopped
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For the Maple Dijon Sauce:
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 1 clove garlic, minced
- 1/4 teaspoon red chili flakes
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven: Preheat to 425 degrees and line a baking sheet with parchment paper.
- Prepare the vegetables: Toss butternut squash and Brussels sprouts with olive oil and seasonings, then spread on the baking sheet. Bake for 10 minutes.
- Make the Maple Dijon Sauce: Whisk together all sauce ingredients until smooth.
- Prepare the salmon: Pour half of the sauce over salmon filets, top with pecans, and bake for 10-12 minutes until cooked through.
- Finish and serve: Drizzle remaining sauce over the salmon before serving.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 15g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Sheet Pan Maple Pecan Salmon, Salmon Recipe, Maple Dijon Sauce, Roasted Vegetables, Easy Dinner Recipe
