with Broccoli and Creamy Mashed Sweet Potatoes
This pecan-crusted salmon is surprisingly quick and easy when you follow our simple steps. Your final dish will be savoury, nutty salmon fillets with creamy sweet potato mash and broccoli studded with cranberries. 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.
- In a large pot, combine sweet potatoes, 1 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings.) Cover and bring to a boil over high.
- 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.
- Transfer pecan-crusted salmon to a parchment-lined baking sheet.
- 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 Broccoli and Creamy Mashed Sweet Potatoes
with Creamy Sweet Potato Mash and Broccoli
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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