Looking for a weeknight dinner that’s simple yet impressive? Try this Maple Pecan Crusted Salmon! Paired with roasted green beans and a sweet potato carrot mash, this dish is nutritious and well-balanced. It’s ready in just 35 minutes but feels like an elevated meal you’d get from a restaurant.
New dinner obsession unlocked! Seriously this combo is everything I could want out of a meal. It covers all your nutritional bases but doesn’t feel bland or boring. There’s just something about this that feels so elevated even though it’s incredibly quick and easy.
Okay so fun fact…this recipe actually combines a few of my favorite older recipes into one. Last year, I created a maple pecan crusted salmon recipe but it was made in the air fryer. So I took that, tweaked it a little bit, and decided I wanted to turn it into a sheet-pan(ish) meal paired with green beans. And the sweet potato carrot mash originally comes from my sage chicken meatball recipe!
So here’s what to expect from this recipe…the salmon is crusted with an incredible maple pecan mixture which is a little sweet and a little savory. Then it’s served over a bed of sweet potato carrot mash sneaks which sneaks in some extra veggies while being super smooth and a bit tangy from the greek yogurt. Finally the green beans are simply roasted but a delish way to round out this meal. Easy enough for a weeknight, I promise you won’t regret trying this one out!
Why You’ll Love this Maple Pecan Crusted Salmon with Green Beans & Sweet Potato Carrot Mash
- It’s such a balanced and delicious meal that’s ready in 35 minutes!
- This is a unique, fall-inspired way to enjoy salmon.
- The sweet potato carrot mash is an easy way to sneak in extra veggies without even tasting them.
- It’s a lovely mix of sweet and savory flavors.
- This meal is well-rounded with protein, healthy fats, complex carbs & fiber.
What You Need to Make this Maple Pecan Crusted Salmon with Green Beans & Sweet Potato Carrot Mash
For the Maple Pecan Crusted Salmon:
- Wild Sockeye Salmon: Wild sockeye salmon is firmer, denser, less fatty and higher in protein than Atlantic salmon. It also cooks quicker! If you substitute Atlantic salmon, you’ll definitely need to increase the cook time (try 12-15 minutes).
- Raw Pecans: We’re topping the salmon with finely chopped raw pecans which are not only delicious and very ~fall~ but also a great source of healthy fats and a variety of micronutrients.
- Maple Syrup: Sweeten it up with some pure maple syrup. Honey would be fine too.
- Avocado Oil: Or olive oil.
- Dijon Mustard: This adds some depth of flavor and goes really well with the maple pecan combo but if you absolutely hate dijon, you can omit it.
- Smoked Paprika & Kosher Salt: Smoked paprika adds smokiness (duh) to balance out the sweetness of the maple. And salt is always a must!
For the Roasted Green Beans:
- Green Beans: Be sure to trim the ends off if they didn’t come that way!
- Avocado Oil: About 1 tbsp to roast the green beans in.
- Kosher Salt & Black Pepper: We’re keeping it really simple here and seasoning the green beans with salt & pepper to taste.
For the Sweet Potato Carrot Mash:
- Sweet Potato: Peel your sweet potato before cutting it up in large chunks.
- Carrots: I love adding carrots to the mashed sweet potato because it’s such an easy way to sneak in veggies and nutrients without even tasting it.
- Butter: This adds richness and creaminess to the sweet potato carrot mash. Feel free to substitute vegan butter to make this recipe dairy-free.
- Plain Greek Yogurt: Make sure to use full-fat plain greek yogurt for the best flavor. You could also substitute sour cream (or vegan sour cream/yogurt to make it dairy-free).
- Kosher Salt: Season to taste.
How To Make this Maple Pecan Crusted Salmon with Green Beans & Sweet Potato Carrot Mash
Boil Sweet Potatoes & Carrots:
First, preheat your oven to 375F. While the oven is preheating, add sweet potato and carrots to a medium-sized pot and cover with at least 1″ of water. Bring it up to a boil. Once boiling, season heavily with kosher salt and reduce the heat to a gentle boil (about medium). Let cook for 10 minutes or until fork tender.
Roast Green Beans:
Next, add the green beans to a baking sheet, drizzle with oil and season with salt & pepper to taste. Toss to coat and then spread out evenly on the baking sheet – leaving some room on one side for the salmon (which will be added later). Transfer green beans to the oven to roast for 10 minutes.
Prepare Maple Pecan Crusted Salmon:
Meanwhile, place salmon onto a piece of aluminum foil and fold up the edges to create a “moat” around the salmon. Then, mix together the pecans, maple syrup, oil, dijon, paprika and salt in a small bowl. Pour this mixture evenly over the top of the salmon.
Add Salmon to Baking Sheet & Continue Cooking:
Once the green beans have roasted for 10 minutes, remove the baking sheet from the oven and add the salmon. Transfer back to the oven for 10 more minutes or until salmon and green beans are done through.
Blend the Sweet Potato & Carrot:
After the sweet potato and carrots are fork tender, drain off the water and allow them to cool for a few minutes before transferring to a food processor along with the butter, greek yogurt and salt. Blend until smooth, stopping to scrape down the sides as needed. Feel free to add more butter or greek yogurt to get to your desired consistency.
Plate & Enjoy:
Finally, plate with some of the sweet potato carrot mash, roasted green beans and maple pecan crusted salmon. Enjoy!
Can I Use Atlantic Salmon Instead of Sockeye Salmon?
Don’t get me wrong, I love Atlantic salmon because it has a more buttery texture (thanks to the extra fat). But, Wild sockeye salmon has so many more nutritional benefits than farmed Atlantic salmon. It’s higher in protein, lower in fat, and a great source of omega-3 fatty acids.
Health benefits aside, you’ll notice that Wild sockeye salmon is also thinner, more firm and cooks quicker. So if you were to substitute Atlantic salmon for this recipe then you would definitely need to increase the cook time to about 12-15 minutes.
How Can I Tell when My Salmon is Done Cooking?
Cooking salmon used to cause me a bit of anxiety before I got a meat thermometer! I think this is a MUST HAVE in any kitchen. My preference is to cook wild sockeye salmon to an internal temperature of about 125F, give or take a few degrees. At an oven temp of 375F this usually takes about 8-10 minutes.
Substitution FAQs:
- Pecans: Walnuts or even almonds would be fine substitutes!
- Maple Syrup: You can certainly use honey instead…just make sure it’s in its liquid form.
- Dijon Mustard: If you really don’t like it, just omit it. The salmon will still be dish.
- Smoked Paprika: Normal paprika is fine too and if you don’t have either, you can omit it.
- Carrots: I love sneaking some veggies into the mash but you could certainly just substitute more sweet potato.
- Greek Yogurt: Sour cream will provide a similar tang and creaminess. For dairy free, use a vegan sour cream or thick yogurt.
- Butter: Vegan butter is totally fine too – I like Country Crock Plant Butter.
How Should I Store Leftovers?
After everything has cooled down, you can transfer any leftovers to an airtight container and store it in the fridge for about 4 days. Then, just re-heat it in the microwave for an easy lunch or dinner!
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Salmon Recipes?
- Honey Lime Salmon Bowls
- Chili Lime Salmon Tacos with Peach and Pepper Salsa
- Honey Mustard Salmon Sheet Pan Meal
- Pea Pesto Pasta with Asparagus and Salmon
Maple Pecan Crusted Salmon with Green Beans & Sweet Potato Carrot Mash
Equipment
- medium pot
- baking sheet
- aluminum foil
- small bowl
- spoon
- colander
- spatula
Ingredients
For the Maple Pecan Crusted Salmon:
- 1 lb wild sockeye salmon *
- ⅓ cup finely chopped raw pecans
- 1.5 tbsp maple syrup
- 1 tbsp avocado oil or olive oil
- 1 tsp dijon mustard
- ½ tsp smoked paprika (optional)
- ½ tsp kosher salt
For the Roasted Green Beans:
- 12 oz green beans ends trimmed
- 1 tbsp avocado oil or olive oil
- kosher salt & black pepper to taste
For the Sweet Potato Carrot Mash:
- 1 medium sweet potato (12-14oz), peeled & cut into large chunks
- ½ lb carrots peeled & cut into large chunks
- 3 tbsp full-fat plain greek yogurt
- 1 tbsp butter
- kosher salt to taste
Instructions
- First, preheat your oven to 375F. While the oven is preheating, add sweet potato and carrots to a medium-sized pot and cover with at least 1" of water. Bring it up to a boil. Once boiling, season heavily with kosher salt and reduce the heat to a gentle boil (about medium). Let cook for 10 minutes or until fork tender.1 medium sweet potato, ½ lb carrots, kosher salt
- Next, add the green beans to a baking sheet, drizzle with oil and season with salt & pepper to taste. Toss to coat and then spread out evenly on the baking sheet – leaving some room on one side for the salmon (which will be added later).12 oz green beans, 1 tbsp avocado oil, kosher salt & black pepper
- Transfer green beans to the oven to roast for 10 minutes. Meanwhile, place salmon onto a piece of aluminum foil and fold up the edges to create a "moat" around the salmon. Then, mix together the pecans, maple syrup, oil, dijon, paprika and salt in a small bowl. Pour this mixture evenly over the top of the salmon.1 lb wild sockeye salmon, ⅓ cup finely chopped raw pecans, 1.5 tbsp maple syrup, 1 tbsp avocado oil, 1 tsp dijon mustard, ½ tsp smoked paprika, ½ tsp kosher salt
- Once the green beans have roasted for 10 minutes, remove the baking sheet from the oven and add the salmon. Transfer back to the oven for 10 more minutes or until salmon and green beans are done through.
- After the sweet potato and carrots are fork tender, drain off the water and allow them to cool for a few minutes before transferring to a food processor along with the butter, greek yogurt and salt. Blend until smooth, stopping to scrape down the sides as needed. Feel free to add more butter or greek yogurt to get to your desired consistency.3 tbsp full-fat plain greek yogurt, 1 tbsp butter, kosher salt
- Plate with some of the sweet potato carrot mash, roasted green beans and maple pecan crusted salmon. Enjoy!
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
Salmon & sweet potato dishes are automatically my fave but this one was extra delicious! Maddie has the best fall recipes, yum!
Thank you always Gill!!
Made this dish the other night and it has become a new salmon fav for me! The sweet potato carrot mash is absolutely incredible as well!
You rock, thank you Natalie!!
Made this recipe recently and it has become one of my fav salmon recipes! The sweet potato carrot mash is incredible as well!
Awww thank you so much Natalie!