Description
Sheet Pan Maple Pecan Salmon is a delicious and easy-to-make dish that combines the flavors of roasted butternut squash, Brussels sprouts, and pecan-crusted salmon topped with a sweet and tangy Maple Dijon Sauce.
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
- 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 the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Prepare the vegetables: In a large bowl, toss butternut squash and Brussels sprouts with olive oil, All Purpose Blend, salt, and pepper. Spread on the baking sheet and bake for 10 minutes.
- Make the Maple Dijon Sauce: Whisk together olive oil, Dijon mustard, maple syrup, garlic, chili flakes, salt, and pepper.
- Cook the salmon: Pour sauce over salmon filets, top with pecans, and bake for 10-12 minutes until salmon is cooked through.
- Finish and serve: Drizzle with remaining sauce before serving.
Notes
- You can customize this dish by adding your favorite vegetables or nuts.
- Adjust the seasoning in the Maple Dijon Sauce to suit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 398 kcal
- Sugar: 13g
- Sodium: 574mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 62mg
Keywords: Sheet Pan Maple Pecan Salmon, Salmon recipe, Maple Dijon Sauce, Roasted Vegetables, Pecan Crusted Salmon
