How long it takes: about 45 minutes Equipment you’ll need: sheet pan Servings: 4 I’m kind of easing us into fall with this one. I’m not quite ready. However, this recipe, along with my almond crusted salmon, is tantalizing enough to board the fall train a few weeks early. And let’s be honest, Brussels sprouts, sweet potatoes, and apples are good year-round, not just in the fall. Right?!?
An Easy Baked Salmon Recipe
If you’re not quite ready to hop on the autumn train, make sure to bookmark or pin or print this one out because it’s perfection for back-to-school days. Here’s why you’ll love it: Quick. It’s ready in about 45 minutes, but with only 15 minutes of prep time. Easy clean-up. Baking protein and veggies on the same pan means fewer pans to clean! A trusty sheet pan recipe is a must for busy weeknights, and this one is a winner. So flavorful! This salmon baked beneath a decadent and delicious walnut crust feels like comfort food, and it’s good for you, too! The rich, buttery flavors of the crushed walnuts and tender, juicy salmon are next-level.
Ingredient Notes
Sweet Potato, Apple, and Brussels Sprouts: The ultimate fall medley! Cut up the sweet potatoes and apples, and trim and chop the sprouts in half. Shallots: I used whole shallots in this recipe. If you don’t have them on hand or don’t feel like peeling them (I feel you on that), red onions or Vidalias would be great substitutes. Make sure to cut them into roughly the same size as your other vegetables. Salmon: You’ll need a 1-pound salmon fillet for this recipe. If you prefer larger portions (more than 4 oz.), buy a larger fillet. Walnuts: They are chopped finely and used to coat the salmon. Other types of nuts can be substituted if you don’t care for walnuts. Try pecans, almonds, or pistachios. Maple Syrup and Olive Oil: Good quality olive oil and real maple syrup bring flavor, crispness, and caramelization to the fish, and help the seasoning adhere. Seasoning: This salmon recipe uses a simple seasoning of paprika, salt, and pepper.
How to Make Walnut Crusted Salmon
The trick to this sheet pan dinner is that you have to give the vegetables a head start. Salmon cooks quickly, so you don’t want to put it on the pan right away. Cook the vegetables. Get the vegetables (not the apples, yet!) tossed in olive oil and roast at 425ºF for 15 minutes. Giving the vegetables time in the oven first is the perfect opportunity to prep the salmon and make the walnut mixture to put on top. You can also use the time to chop up the apple. Make the walnut mixture. Whisk together Dijon mustard, pure maple syrup, olive oil, a touch of paprika, crunchy walnuts, and salt and pepper. It’s a sauce, a crunchy topping, and extra protein all in one and I LOVE IT. I use a similar glaze in my five-ingredient baked salmon – it’s always a go-to recipe! Cook the salmon. Take the veggies out of the oven, push them to the sides of the pan, and add the salmon. Spoon the walnut mixture over top and return the pan to the oven for 15 to 18 minutes, and serve.
Make-Ahead Ideas
Chop shallots, sweet potatoes, and Brussels sprouts up to two days in advance and keep them in a zip-top bag or an airtight container in the fridge.
Storage & Reheating Tips
Refrigerate: Store leftovers in a covered container in the refrigerator for up to three days. Reheat: Microwave for 1 to 2 minutes, or until heated through, or in the oven at 400ºF for 10 to 15 minutes. This Walnut Crusted Salmon is sponsored by the California Walnut Board. All opinions are always my own. Thank you for supporting Rachel Cooks by reading about products and food I use and love in my own home.
Interested in a weekly meal plan that includes this recipe? Take a look at my Meal Plan #37 or Meal Plan #93. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week! We add a new meal plan weekly.
