Anti-Inflammatory Diet – WALNUT CRUSTED SALMON

This Walnut Crusted Salmon Sheet Pan Dinner is going to be your next dinner home run. It’s full of fall flavors and super easy for a busy weeknight — it will be your new go-to dinner!


  •  1 large sweet potato, cut into 1/2- to 1-inch cubes
  •  1 large apple, cut into similar size cubes as sweet potatoes
  •  1 pound Brussels sprouts, trimmed and cut in half
  •  6-8 shallots, ends trimmed off, peeled and cut in half (or about the same size as the potatoes)
  •  1 pound salmon
  •  2/3 cup finely chopped California Walnuts
  •  2 tablespoons coarse ground mustard
  •  3 tablespoons real maple syrup
  •  2 tablespoons olive oil, divided
  •  1/2 teaspoon paprika
  •  1/4 teaspoon salt, more to taste
  •  1/4 teaspoon black pepper, more to taste


  1. Preheat oven to 425°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Toss sweet potatoes, Brussels sprouts, and shallots with 1 tablespoon olive oil (I sometimes do it in a zip-top bag!). Spread on sheet pan and sprinkle with salt and pepper as desired.
  4. Place in oven and cook for 15 minutes.
  5. Meanwhile, rinse salmon and pat dry. Prepare the walnut mixture in a small bowl, stirring together walnuts, mustard, maple syrup, 1 tablespoon olive oil, paprika, salt and pepper.
  6. After 15 minutes, toss vegetables around and push them to the edges of the pan to make room for the salmon.
  7. Place salmon on the pan and spoon walnut mixture on top. Sprinkle apples around the salmon with the vegetables.
  8. Return to oven and cook for 15-18 minutes or until fish is flaky or reaches an internal temperature at its thickest portion of 145°F.


Note: You can peel the sweet potato or leave the skin on. If you leave the skin on, make sure to scrub it well with a brush and water!Note: Salmon will cook faster if you cut it into smaller portions. It may take longer if it’s a thicker filet. Use a thermometer if you’re unsure. There is no better meat thermometer than this one.

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