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!
INGREDIENTS
- 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
INSTRUCTIONS
- Preheat oven to 425°F.
- Line a rimmed baking sheet with parchment paper.
- 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.
- Place in oven and cook for 15 minutes.
- 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.
- After 15 minutes, toss vegetables around and push them to the edges of the pan to make room for the salmon.
- Place salmon on the pan and spoon walnut mixture on top. Sprinkle apples around the salmon with the vegetables.
- 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.
NOTES
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.