with Broccoli and Creamy Mashed Sweet Potatoes
This pecan-crusted salmon is a surprisingly quick and easy dish to make. Crunchy salmon fillets with creamy sweet potato mash and broccoli studded with cranberries is a meal your whole family will enjoy. Ingredients: Sweet potato • Salmon fillets • Broccoli • Pecans • Dried cranberries (cranberries, sugar, sunflower oil) • Maple syrup • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Chives.
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Dijon Mustard
0.5 tbsp
Maple Syrup
1 tbsp
Pecans
28 g
Sweet Potato
2 unit(s)
Chives
7 g
Broccoli
227 g
Dried Cranberries
28 g
Salt
0.25 tsp
Butter
3 tbsp
Pepper
0.125 tsp
Milk
3 tbsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Peel, then cut sweet potatoes into 1-inch cubes.
- To a large pot, combine sweet potatoes, 1 tsp salt and enough water to cover by approx. 1-2 inches (use same for 4 servings.) Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return sweet potatoes to the same pot, off heat.
- Meanwhile, cut broccoli into bite-sized pieces.
- Thinly slice chives.
- In a small bowl, whisk together Dijon and half the maple syrup (use all for 4 servings). Set aside.
- Open one side of the package of pecans.
- Using a rolling pin or heavy-bottomed pot, crush pecans in package until broken into small crumbs (or chop finely, if preferred).
- Pat salmon dry with paper towels. Season with salt and pepper.
- Coat tops of salmon with maple-Dijon mixture.
- Sprinkle crushed pecans over top and press down lightly to adhere.
- To a parchment-lined baking sheet, transfer pecan-crusted salmon.
- Roast in the middle of the oven for 8-10 min, until salmon is cooked through.**
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then broccoli, cranberries and 1/4 cup (1/2 cup) water.
- Cook for 5-7 min, stirring occasionally, until broccoli is tender.
- Add half the chives. Season with salt and pepper, then toss to combine.
- Remove from heat.
- Mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into sweet potatoes, until smooth.
- Season with salt and pepper, then stir in remaining chives.
- Divide pecan-crusted roasted salmon, creamy sweet potato mash and broccoli between plates.
740
kcal
Calories
40
g
Fat
16
g
Saturated Fat
57
g
Carbohydrate
25
g
Sugar
7
g
Dietary Fiber
31
g
Protein
110
mg
Cholesterol
540
mg
Sodium
1
g
Trans Fat
1200
mg
Potassium
125
mg
Calcium
2
mg
Iron
with Broccoli and Creamy Mashed Sweet Potatoes
with Broccoli and Creamy Mashed Sweet Potatoes
with Creamy Sweet Potato Mash and Broccoli
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with Creamy Sweet Potato Mash and Broccoli
with Broccoli and Creamy Mashed Sweet Potatoes
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