This walnut crusted salmon sheet pan dinner is going to be your next favorite weeknight meal. It's full of fall flavors and super easy, baked on the same pan as your favorite fall veggies!
1largeapple, cut into similar size cubes as sweet potatoes
Instructions
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. Spread on sheet pan and sprinkle with salt and pepper as desired. Bake 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 to flip them, 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 chopped apples on the vegetables, around the salmon.
Return sheet pan to oven and cook for 15 to 18 minutes or until fish is flaky or reaches an internal temperature of 145°F (measure with an instant-read thermometer in the thickest portion of the salmon).
Video
Notes
You can peel the sweet potato or leave the skin on. If you leave the skin on, be 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 an instant read thermometer if you’re unsure. There is no better meat thermometer than this one.
If desired, another type of nut can be substituted for the walnuts. Try pecans, almonds, or pistachios.