Maple Pecan Crusted Salmon with Green Beans & Sweet Potato Carrot Mash
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.
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
*NOTE: Wild sockeye salmon is thinner and cooks quicker than Atlantic salmon, so if you're substituting Atlantic salmon, you'll want to add it to the baking sheet after the green beans have roasted for 5-8 minutes (meaning a total salmon cook time of 12-15 minutes). SERVING SIZE: This makes about 4 smaller servings, or 3 larger ones, depending on your appetite!
Nutrition
Calories: 456kcal | Carbohydrates: 35g | Protein: 28g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 473mg | Potassium: 1278mg | Fiber: 7g | Sugar: 14g | Vitamin A: 22387IU | Vitamin C: 16mg | Calcium: 118mg | Iron: 3mg