Walnut Crusted Salmon Sheet Pan Dinner
This Walnut Crusted Salmon Sheet Pan Dinner is going to be your next dinner home run. It’s full of fall flavors and super easy for a busy weeknight — it will be your new go-to dinner!
Why you’ll love it: Who wouldn’t love a flavor packed meal on one pan!
How long it takes: 48 minutes
Equipment you’ll need: baking sheet, parchment paper, spatula
I’m partnering with California Walnuts to bring you nutty and delicious walnut recipes. This post is sponsored by California Walnuts, but all opinions are my own.
When you hear your husband say repeatedly, “This is the best salmon I’ve ever had,” you know you hit a homerun. He still talks about it, weeks later.
And I’ll let you in on a little secret….it’s ridiculously easy to prepare. Can I get an “AMEN” for sheet pan dinners? I’m in love with them. They’re SO easy and you only make one pan dirty. It’s heavenly.
I’m kind of easing us into fall with this one…I’m not quite ready but this recipe is delicious 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?!?
But if you’re not quite ready to hop on the train, make sure to bookmark or pin or print this one out because it’s perfection for back-to-school days. It’s ready in about 45 minutes, but only 15 of that is prep time. If I didn’t already mention it enough already, when you’re done eating it you only have one pan to wash.
I used whole shallots in this recipe instead of red onions which are my go-to onion of choice with sheet pan dinners (mostly because I always have them on hand). I loooove the sweet, mild flavor of shallots but 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.
The trick to this sheet pan dinner, which is slightly different than most of my other sheet pan dinner recipes, is that you have to give the vegetables a head start. Salmon cooks quickly and you don’t want to overcook it, so make sure you don’t put it on the pan right away. You’ll get those vegetables going in the oven (not the apples, though!) and it gives you 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.
Speaking of the walnut mixture, it’s the perfect savory sweet combination, and you probably have all the ingredients on hand already. Dijon mustard, pure maple syrup, olive oil, a touch of paprika, crunchy California 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!
PS: Can we talk about the fact that one serving of this quick walnut crusted salmon has about 450 calories and 27 grams of protein? Ben and I were STUFFED when we finished eating this.
Chop shallots, sweet potatoes, and Brussels sprouts up to two days in advance and keep in a zip-top bag or an airtight container in the fridge.
Storage and Reheating Suggestions
Store leftovers in a covered container in the refrigerator for up to three days. Reheat in microwave for 1-2 minutes or until heated through, or in the oven at 400ºF for 10-15 minutes.
It doesn’t use a sheet pan, but this taco pasta is made in 30 minutes and still only gets one pan dirty – it’s such a winner!
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- 1 large sweet potato, cut into 1/2- to 1-inch cubes
- 1 large apple, cut into similar size cubes as sweet potatoes
- 1 pound Brussels sprouts, trimmed and cut in half
- 6-8 shallots, ends trimmed off, peeled and cut in half (or about the same size as the potatoes)
- 1 pound salmon
- 2/3 cup finely chopped California Walnuts
- 2 tablespoons coarse ground mustard
- 3 tablespoons real maple syrup
- 2 tablespoons olive oil, divided
- 1/2 teaspoon paprika
- 1/4 teaspoon salt more to taste
- 1/4 teaspoon black pepper more to taste
- Preheat oven to 425°F.
- Line a rimmed baking sheet with parchment paper.
- Toss sweet potatoes, Brussels sprouts, and shallots with 1 tablespoon olive oil (I sometimes do it in a zip-top bag!). Spread on sheet pan and sprinkle with salt and pepper as desired.
- Place in oven and cook for 15 minutes.
- Meanwhile, rinse salmon and pat dry. Prepare walnut mixture in a small bowl, stirring together walnuts, mustard, maple syrup, 1 tablespoon olive oil, paprika, salt and pepper.
- After 15 minutes, toss vegetables around and push them to the edges of the pan to make room for the salmon.
- Place salmon on pan and spoon walnut mixture on top. Sprinkle apples around the salmon with the vegetables.
- Return to oven and cook for 15-18 minutes or until fish is flaky or reaches an internal temperature at its thickest portion of 145°F.
- You can peel the sweet potato or leave the skin on. If you leave the skin on, make sure to scrub it well with a brush and water!
- Salmon will cook faster if you cut it into smaller portions. It may take longer if it’s a thicker filet. Use a thermometer if you’re unsure. There is no better meat thermometer than this one.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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.
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